Butter a mold well, slice some citron, and cut it in any fancy shape and place it tastefully on the bottom; place some raisins to imitate flowers, stars, etc.; put over them a layer of sponge cake, cut in strips of any length, and about a half an inch thick; on the cake place a layer of citron, candied fruits of several kinds, also some raisins; then another layer of cake, some more fruits, and so on, till the mold is nearly full. Set about a pint of milk on the fire, and take it off as soon as it rises. Mix well in a bowl three ounces of sugar, with three yolks of eggs, then turn the milk into the bowl little by little, stirring and mixing the while, and pour over the cake and fruits in the mold. The mixture must be poured over in sprinkling, and it must nearly cover the whole, or within half an inch. It must not be poured over slowly, for the cake absorbing the liquor pretty fast, you would have too much of it. Place the mold in a pan of cold water so that the mold is about one-third covered by it; set on the fire, and as soon as it boils place the whole (pan and mold) in an oven at about 380 degrees Fahrenheit, and bake. It takes one hour to bake. When done, place a dish over the mold, turn upside down, remove the mold, and serve with a sauce for pudding.

Cabinet Pudding

The remains of any kind of cake broken up, two cups; half cup raisins, half can of peaches, four eggs, one and a half pints milk. Butter a plain pudding-mold and lay in some of the broken cake, one-third of the raisins, stoned, one-third of the peaches; make two layers of the remainder of the cake, raisins, and peaches. Cover with a very thin slice of bread, then pour over the milk beaten with the eggs and sugar. Set in a sauce-pan of boiling water to reach two-thirds up the side of the mold, and steam three-quarters of an hour. Turn out carefully on a dish, and serve with peach sauce, made as follows: Place the peach juice from the can into a small saucepan; add an equal volume of water, a little more sugar, and eight or ten raisins; boil ten minutes, strain, and just before serving add six drops of bitter almond.