_Ingredients._—1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices
of lean bacon, salt and pepper to taste, 2 quarts of medium stock.
_Mode._—Scald the cabbage, cut it up and drain it. Line the stewpan
with the bacon, put in the cabbage, carrots, and onions; moisten with
skimmings from the stock, and simmer very gently, till the cabbage is
tender; add the stock, stew softly for half an hour, and carefully skim
off every particle of fat. Season and serve. _Time._—1½ hour. _Average
cost_, 1_s._ per quart. _Seasonable_ in winter. _Sufficient_ for 8
persons.
CABINET or CHANCELLOR’S PUDDING.
_Ingredients._—1½ oz. of candied peel, 4 oz. of currants, 4 dozen
sultanas, a few slices of Savoy cake, sponge-cake, a French roll, 4
eggs, 1 pint of milk, grated lemon-rind, ¼ nutmeg, 3 tablespoonfuls of
sugar. _Mode._—Melt some butter to a paste, and with it, well grease
the mould or basin in which the pudding is to be boiled, taking care
that it is buttered in every part. Cut the peel into thin slices, and
place these in a fanciful device at the bottom of the mould, and fill
in the spaces between with currants and sultanas; then add a few slices
of sponge-cake or French roll; drop a few drops of melted butter on
these,and between each layer sprinkle a few currants. Proceed in this
manner until the mould is nearly full; then flavour the milk with
nutmeg and grated lemon-rind; add the sugar, and stir to this the eggs,
which should be well beaten. Beat this mixture for a few minutes; then
strain it into the mould, which should be quite full; tie a piece of
buttered paper over it, and let it stand for two hours; then tie it
down with a cloth, put it into boiling water, and let it boil slowly
for 1 hour. In taking it up, let it stand for a minute or two before
the cloth is removed; then quickly turn it out of the mould or basin,
and serve with sweet sauce separately. The flavouring of this pudding
may be varied by substituting for the lemon-rind essence of vanilla or
bitter almonds; and it may be made much richer by using cream; but this
is not at all necessary. _Time._—1 hour, _Average cost_, 1_s._ 3_d._
_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
[Illustration: CABINET PUDDING.]
CABINET or BOILED BREAD-AND-BUTTER PUDDING, Plain.
_Ingredients._—2 oz. of raisins, a few thin slices of bread and butter,
3 eggs, 1 pint of milk, sugar to taste, ¼ nutmeg. _Mode._—Butter a
pudding-basin and line the inside with a layer of raisins that have
been previously stoned; then nearly fill the basin with slices of
bread and butter with the crust cut off, and, in another basin, beat
the eggs; add to them the milk, sugar, and grated nutmeg; mix all well
together, and pour the whole on to the bread and butter; let it stand ½
hour, then tie a floured cloth over it; boil for 1 hour, and serve with
sweet sauce. Care must be taken that the basin is quite full before the
cloth is tied over. _Time._—1 hour. _Average cost_, 9_d._ _Sufficient_
for 5 or 6 persons. _Seasonable_ at any time.