2 cups sponge-cake crumbs - very dry. 2 cups boiling milk.

1 table-spoonful of butter. 1/2 cup of sugar.

2 table-spoonfuls flour - prepared flour is best. 1/2 pound currants, washed and dried. Whites of 3 eggs - whipped stiff.

Bitter almond flavoring.

Soak the cake in the hot milk; leave it over the fire until it is a scalding batter; stir in the butter, sugar and flour - (the latter previously wet up with cold milk), and pour into a bowl to cool. When nearly cold, stir in the fruit, well dredged with flour, the flavoring, and whip up hard before adding the beaten whites. Bake in a buttered mould from half to three-quarters of an hour. When done, take from the oven and let it cool. Just before sending to table, heap high with a meringue made of

Whites of 3 eggs.

2 table-spoonfuls sugar.

1/2- pint cream, whipped stiff.

1 glass white wine.

This is a handsome and delightful dessert. If eaten hot, serve cream sauce with it