1 cup prepared flour.

2 cups of milk. 5 eggs.

3 table-spoonfuls powdered sugar. Bitter almond flavoring.

1/2 pound crystallized or glace cherries.

A pinch of salt.

Scald the milk, and stir into it the flour, wet up with a cup of the milk. Boil one minute, stirring well up from the bottom of the farina-kettle; mix in the yolks beaten light with the sugar, flavor, and let it get perfectly cold. Then whip the whites until you can cut them with a knife, and beat, fast and hard, into ihe custard. Butter a mould thickly; strew with the cherries until the inside is pretty well covered; put in the mixture - leaving room for puffing - and boil for an hour and a half.

Dip into cold water; take it out and let it stand, after the lid is removed, a full minute, before turning it out Eat warm with wine, or lemon sauce.