A Very Fine Cabinet Pudding

• Dried cherries, 3 to 4 oz.
• sponge-biscuits, ¼ lb.
• ratifias, <

Butter thickly a mould of the same size as for the preceding pudding, and ornament it tastefully with dried cherries, or with the finest muscatel raisins opened and stoned; lay lightly into it a quarter-pound of sponge biscuit cut in slices, and intermixed with an equal weight of ratifias; sweeten with three ounc