Temperance Iced Cabinet Pudding for Summer

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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This is usually made in oval tin moulds, with a tight-fitting cover. Small moulds are the best. Cut some sponge cake about half an inch thick; shape it nearly to the mould; dilute a tablespoonful of any favorite extract, and pour it on to the cake. Then commence to fill up the mould in layers of currants, seedless raisins, sliced citron, and chopped almonds, then a layer of cake, until it is full. Make ready a custard of one pint of milk, the yolks of two eggs, a quarter of a pound of sugar, and half a teaspoonful of extract of lemon, rose, or almonds; let it simmer a little, but not enough to curdle, as it will certainly do if allowed to stay too long on the fire. When it simmers, take it off, and let it cool a little. When only lukewarm pour it over the fruit and cake in the mould. Cover tightly, and bury it in ice and salt. It is, when well made, a most exquisite dessert.