Ingredients. - One dozen cherries or raisins, and two or three pieces of angelica. One dozen finger-biscuits and half a dozen ratafias. One ounce of loaf-sugar and fifteen drops of essence of vanilla. Four eggs. One pint of milk.

Time required, about one hour.

To make a Cabinet Pudding :

1. Take a pint-and-a-half mould and butter it inside with your fingers.

2. Take a dozen raisins or dried cherries, and two or three pieces of angelica, and ornament the bottom of the mould with them.

3. Take one dozen stale sponge finger-biscuits1 and break them in pieces.

4. Partly fill the mould with pieces of cake and half a dozen ratafias.2

5. Take four yolks and two whites of eggs and put them in a basin.

1 To be had at the baker's.

2 For sale at all large grocery-houses.

6. Add to the eggs one ounce of white sugar, and whip them together lightly.

7. Stir in, by degrees, one pint of milk.

8. Flavor it by adding fifteen drops of essence of vanilla.

9. Pour this mixture over the cakes in the mould.

10. Place a piece of buttered paper over the top of the mould.

11. Take a saucepan half full of boiling water, and stand it on the side of the fire.

12. Stand the mould in the saucepan, to steam for from three-quarters of an hour to an hour.

N. B. - The water should only reach half-way up the mould, or it would boil over and spoil the pudding.

13. For serving, turn the pudding carefully out of the mould.on to a hot dish.

N. B. - For a cold "Cabinet Pudding," see "Puddings," Lesson Twenty-seventh.