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Cabinet Pudding

Lightly butter the interior of a one quart pudding mould. Arrange a small piece of white paper to cover the bottom of the mould. Cut out from a sandwich loaf of bread thirty round pieces one inch in diameter and one-third inch in thickness. Beat up in a bowl two raw egg yolks with a tablespoon powdered sugar and one gill cream or good milk. Steep the pieces of bread in the cream for ten minutes. Chop very fine six small slices of candied or canned pineapple and fifteen peeled pistaches. Mix them together, arrange a layer of the bread at the bottom of the mould, then a layer of pineapples, etc. Continue the same operation until all are used, seeing that the last is a layer of bread. Gradually fill the mould up to the height of the bread with a custard. Place in a saucepan and pour in boiling water up to half the height of the mould. Place in a moderate oven to bake for one hour. Remove, unmould, dress on a hot dish, and serve with a hot pineapple sauce.