Two cupfuls of milk; four eggs; half a package of gelatine; half a cupful of sugar; vanilla or other essence; one sponge cake; two glassfuls of wine; raspberry or other jelly. Soak the gelatine in the milk for one hour. Put into a farina-kettle with a tiny bit of soda and heat to boiling, stirring until the gelatine is dissolved. Pour upon the beaten eggs and sugar; return to the fire and cook one minute. Pour half, when cold, into a wet mould. After half an hour, cover this with slices of sponge cake with jelly spread between them. Wet these well with wine. Add the rest of the custard and set the mould upon ice or in a cold place.