Make the sponge cake in a round mold; take out the inside of the cake with a cutter, not too near the edge; put in a layer of strawberry jam, not too thickly spread. Cut the inside of the cake you have taken out in slices, spread some jam between each slice (different sorts of jam may be used, but strawberry does very nicely), and replace the cake. Ice it nicely over; put it into a very slow oven to try the icing. Then make the custard and pour into it small pieces of preserved ginger. Pour into the cake and serve hot. Cabinet Pudding' — One and one-half pints new milk, white sugar, 1 lemon, cinnamon, mace, cloves, 5 eggs and the yolks of 4, butter, 4 or 5 sponge cakes✪ Cabinet Pudding. Boil the milk with enough white sugar to sweeten it, the peel of a fresh lemon cut thinly, the cinnamon, mace and cloves.. Boil these ingredients as for a custard. Beat up the eggs. Pour the boiling milk, etc., on to these, stirring continually, then strain the whole through a hair Pastry. 181 sieve and leave to cool. Take a good-sized pud- ding mould, butter it well and line it with sponge cake cut into thin slices. Pour the custard into the mould and tie it close. It will take 1% hours to boil. It is an improvement, after buttering the mould and before placing the sponge cakes, to arrange some stoned raisins, slices of candied peel and nutmeg. Serve hot with sauce. Fig- Pudding-— One lb. flour, 2 oz. bread crumbs, 2 oz. finely-chopped suet, 2 oz. sugar, 1 ^g^' M lb. figs cut in slices. ✪ Fig Pudding Flavor with nutmeg; mix all with milk and boil 2 hours. Steamed Pudding— One cupful suet chopped fine, 1 cupful molasses, 1 cupful currants washed and dried, 1 cupful sour milk, 1 teaspoonful soda, a little salt, flour✪ Steamed Pudding. Mix well, using flour enough to make a stiff dough; pour into a mold and steam 4 hours. Oxford Dimiplings— Two oz. grated bread, 4 oz. currants, 4 oz. suet chopped fine, 1 large spoonful flour, 1 oz. pounded sugar, 3 eggs, grated lemon peel and a little spice. Mix with the yolks of the eggs well beaten and a little milk✪ Oxford Dimplings. Divide into 5 dumplings 3^ inch thick, and fry a nice brown in plenty of lard. Serve with white sauce and sifted sugar on them. Fruit Pudding— Crust: One-fourth oz. suet to 6 oz. flour; pinch of salt, and water enough to make a thick paste; fruit and sugar✪ Fruit Pudding. Make the crust of suet, flour, salt and water; roll it out thin before putting into a buttered basin, then add the fruit mixed with the sugar, except in the case of apples, which are some- times hardened by boiling with sugar; put on a lid of paste, and boil the pudding 1% hours. Care should be taken to roll the crust thin, in 182 White Ribbon Cook Book. order to get as much fruit as possible into the pudding. It is a good plan to stew a little fruit, and serve it with the pudding, as it should be given to children in large proportion to the crust.

AI-modernized reading of the original text

Make the sponge cake in a round mold; take out the inside of the cake with a cutter, not too near the edge; put in a layer of strawberry jam, not too thickly spread. Cut the inside of the cake you have taken out in slices, spread some jam between each slice (different sorts of jam may be used, but strawberry does very nicely), and replace the cake. Ice it nicely over; put it into a very slow oven to try the icing. Then make the custard and pour into it small pieces of preserved ginger. Pour into the cake and serve hot. Cabinet Pudding' — One and one-half pints new milk, white sugar, 1 lemon, cinnamon, mace, cloves, 5 eggs and the yolks of 4, butter, 4 or 5 sponge cakes. Boil the milk with enough white sugar to sweeten it, the peel of a fresh lemon cut thinly, the cinnamon, mace and cloves. Boil these ingredients as for a custard. Beat up the eggs. Pour the boiling milk, etc., on to these, stirring continually, then strain the whole through a hair Pastry. 181 sieve and leave to cool. Take a good-sized pudding mould, butter it well and line it with sponge cake cut into thin slices. Pour the custard into the mould and tie it close. It will take 1% hours to boil. It is an improvement, after buttering the mould and before placing the sponge cakes, to arrange some stoned raisins, slices of candied peel and nutmeg. Serve hot with sauce. Fig Pudding — One lb. flour, 2 oz. bread crumbs, 2 oz. finely-chopped suet, 2 oz. sugar, 1 egg, 1 lb. figs cut in slices. Flavor with nutmeg; mix all with milk and boil 2 hours. Steamed Pudding— One cupful suet chopped fine, 1 cupful molasses, 1 cupful currants washed and dried, 1 cupful sour milk, 1 teaspoonful soda, a little salt, flour. Mix well, using flour enough to make a stiff dough; pour into a mold and steam 4 hours. Oxford Dumplings— Two oz. grated bread, 4 oz. currants, 4 oz. suet chopped fine, 1 large spoonful flour, 1 oz. pounded sugar, 3 eggs, grated lemon peel and a little spice. Mix with the yolks of the eggs well beaten and a little milk. Divide into 5 dumplings 3^ inch thick, and fry a nice brown in plenty of lard. Serve with white sauce and sifted sugar on them. Fruit Pudding— Crust: One-fourth oz. suet to 6 oz. flour; pinch of salt, and water enough to make a thick paste; fruit and sugar. Make the crust of suet, flour, salt and water; roll it out thin before putting into a buttered basin, then add the fruit mixed with the sugar, except in the case of apples, which are sometimes hardened by boiling with sugar; put on a lid of paste, and boil the pudding 1% hours. Care should be taken to roll the crust thin, in 182 White Ribbon Cook Book. order to get as much fruit as possible into the pudding. It is a good plan to stew a little fruit, and serve it with the pudding, as it should be given to children in large proportion to the crust.

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Cabinet PuddingFig PuddingFig PuddingSteamed PuddingSteamed PuddingOxford DimplingsFruit Pudding

The white ribbon cook book