2 cups of sponge cake crumbs, dry, 2 cups of boiling milk, 1 tablespoonful of butter, ½ cup of sugar, 2 tablespoonsful of flour (prepared flour), ½ pound of currants, washed and dried, whites of 2 eggs whipped stiff, bitter almond flavoring. Soak cake in hot milk, leave it over fire until scalding batter, stir in butter, sugar and flour; the latter wet with cold milk, pour into bowl to cool. When nearly cold stir in fruit-crumbs with eggs, sugar beaten to cream, corn starch. Have water boiling hard, stir in pieces of fruit. Put mold at once in hot water, serve with sauce.

K. E. R.