[Modern cookery, in all its branches

Boil very gently, for about ten minutes, a full quarter of a pint of water, with the very thin rind of half a fresh lemon, and an ounce and a half of lump sugar ; then take out the lemon peel, and stir in a small teaspoonful of arrowroot, smoothly mixed with the strained juice of the lemon (with or without the addition of a little orange juice) ; take the sauce from the fire, throw in nearly half a glass of pale French brandy,* or substitute for this a large wineglassful of sherry, or of any other white wine which may be preferred, but increase a little, in that case, the proportion of arrowroot. To convert the preceding into Sir Edwin Landseer s pudding , ornament the mould tastefully with small leaves of thin citronrind and split muscatel raisins in a pattern, and strew the intermediate spaces with well cleaned and well dried currants mingled with plenty of candied orange or lemon-rind shred small. Four gently in the above pudding mixture, when quite cold, after having added one egg-yolk to it, and steam or boil it the same length of time. A CABINET PUDDING. Split and stone three dozens of fine jar raisins, or take an equal number of dried cherries, and place either of them regularly in a sort of pattern, in a thickly-buttered plain quart mould or basin ; next, slice and lay into it three penny sponge-cakes ; add to these two ounces of ratifias, four macaroons, an ounce and a half of candied citron sliced thin, the yolks of four eggs with the whites of three only, thoroughly whisked, mixed with half a pint of new milk, then strained to half a pint of sweet cream, and sweetened with two ounces and a half of pounded sugar : these ought to fill the mould exactly. Steam the pudding, or boil it very gently for one hour ; let it stand a few minutes before it is dished, that it may not break ; and serve it with good wine or brandy sauce. Jar raisins, or dried cherries, 3 dozens (quart mould or basin) ; sponge biscuits, 3 ; macaroons, 4 ; ratifias, 2 oz. ; candied citron, 1 £ oz. ; yolks of 4 eggs, whites of 3 ; new milk, £ pint ; cream, 1/2 pint ; sugar, 2£ oz. ; steamed, or boiled, 1 hour. Obs. — We have given this receipt, for which we are indebted to a friend, without any variation from the original, because on testing it we have found it very exact with regard to quantity and time ; but though an extremely delicate and excellent pudding, a little flavouring would, we think, improve it : a small portion of the milk may be omitted, and its place supplied by ratifia, lemon-brandy, or aught else that is preferred. * Maraschino, or any delicately flavoured liqueur, m? y be substituted for this with much advantage. [chap. XX. A VERY FINE CABINET PUDDING.