Individual; in custard cups.

Take as many slices of cake as will fill a two-quart pan.

1/2 cup butter.

1/2 cup citron shred fine.

6 cups milk.

8 eggs.

1/2 cup currant jelly.

Spread the slices of cake one side with butter the other with jelly, very thinly; put three or four together cut in dice, mix the shred citron with the cake and fill custard cups or deep muffin pans. Mix the eggs and milk together - no sugar needed - and pour over the cake, press down with a teaspoon after it has soaked a short time, then steam about half an hour.

Turn the puddings out in saucers to serve, and there ought to be either a spoonful of whipped cream or egg meringue on top and the meringue browned with a red hot shovel held over it.