One cupful of crumbs soaked in half a cupful of milk. Three quarters of a cupful of sugar, creamed with a tablespoonful of butter. Six eggs, whites and yolks beaten separately. Half a pound each of stale sponge cake and the same of macaroons. Half a cupful of jelly - crab-apple or quince or currant - and half a cupful of sherry. One lemon.

Beat the whipped yolks into the bread-crumbs with the lemon-juice and grated peel. Stir and beat for a whole minute before adding the stiffened whites of the eggs. Butter a round mould with straight sides, or a round one which is not fluted, and put a layer of fine dry crumbs in the bottom; upon this arrange one of macaroons, and another, half an inch deep, of the mixture just made. Next lay slices of sponge cake, spread thickly with jelly, more macaroons, wet with wine, more custard, sponge cake and wine until all the ingredients are in, the custard on top. Cover closely, set in a pan of boiling water and cook in the oven for one hour. Then uncover and brown. Turn out upon a hot platter, and pour a sauce over it made of currant jelly warmed and beaten light with two tablespoonfuls of melted butter and a glass of sherry.

This is an Italian recipe, and the result is good.