TIPSY CAKE, an easy way of making.
Ingredients.—12 stale small sponge-cakes, raisin wine, ½ lb. of jam, 1 pint of custard (see [Custard]). Mode.—Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe, decorating the top with cut preserved-fruit. Time.—2 hours to soak the cakes. Average cost, 2s. 6d. Sufficient for 1 dish. Seasonable at any time.