Ruby’s Pudding.
Some good puff-paste; ¼ lb. of stale sponge-cakes, pounded; 1 cup of milk; 1 tablespoonful of butter; 1 teaspoonful corn-starch wet in milk; yolks of 2 eggs; 1 heaping spoonful of sugar; a little nutmeg; whites of 3 eggs; strawberry, or other sweet jam.
Line a pie-dish with the paste. Put a layer of jam at the bottom, then one, half an inch thick, of the pounded cakes. Heat the milk; stir in the butter and corn-starch; boil one minute. When cold, whip in the yolks and sugar, with nutmeg, and beat light. Fill the dish with this mixture, and bake about half an hour. Then cover with a méringue made of the three whites, a little sugar, and the juice of half a lemon. Spread quickly, and shut the oven-door until it has “set” well. Do this on Saturday, and you will have a delightful Sunday pudding. It is also good warm.
First Week. Monday.