A Course of Lectures on the Principles of Domestic Economy and Cookery

a dish or platter that fits just over the top of the mould; have the inside of the platter the size of the top of the mould; put the platter over the mould and turn it upside down; then you will find that you can lift the mould from the pudding without any trouble, and the pudding will remain there on the platter. This pudding I shall serve with-powdered sugar. It is exceedingly rich. It is not necessary to have a sauce with it because it is so rich. But you can use, if you wish, any of the nice pudding sauces that I have told you of. This is a pudding which in Europe is served as the greatest luxury. It takes its name "cabinet" pudding from the fact that it is served in the little rooms, or cabinets, that is, the private rooms where special dinners or suppers are given in the European restaurants. What is called cabinet pudding in the restaurants and hotels in this country is usually a nice bread pudding made with fruit, and it is not decorated in this way. Trouble is not taken to decorate the mould. It is simply a nice bread pudding made with custard, with some raisins or currants in it. That is what is called cabinet pudding in this country in the restaurants and hotels. So you can make the memorandum that you can use instead of the cake, bread; and instead of the French fruit, simply raisins, currants and citron. You can spend as much time and ingenuity decorating the pudding as you like, but I have done this very quickly and very simply. The pudding can be served hot, or it can be cooled and then put on the ice and made very cold. You noticed that in filling the mould I pressed the cake down on the inside, because, as it is saturated with the custard, of course it would sink down. You want to press the cake well down in the mould, and have a layer of cake on top, the last layer of cake.