Ingredients. - Eight sponge cakes, twelve macaroons, thirty-six ratafias, eight eggs, one pint of milk, one-half pint of cream, two glasses of sherry, four ounces of almonds, a few glace cherries, angelica, vanilla essence.

Method. - Blanch, peel, shred and bake the almonds until nicely browned. Butter a plain charlotte mold, decorate the bottom with halves of cherries and strips of angelica, and sprinkle the sides thickly with the prepared almonds. Fill the mold with alternate layers of slices of sponge cake, pieces of macaroon and ratafias. Beat the eggs well, add the milk, cream, wine, and a few drops of vanilla. Pour this into the mold, cover with a buttered paper, and let the mixture stand for one hour. Then steam from one and a half to one and three-quarters hours, and serve with fruit syrup, German or other suitable sauce. This pudding is exceedingly nice cold, with whipped cream as an accompaniment.