½ cup of sugar.
2 table-spoonfuls flour—prepared flour is best.
½ pound currants, washed and dried.
Whites of 3 eggs—whipped stiff.
Bitter almond flavoring.
Soak the cake in the hot milk; leave it over the fire until it is a scalding batter; stir in the butter, sugar and flour—(the latter previously wet up with cold milk), and pour into a bowl to cool. When nearly cold, stir in the fruit, well dredged with flour, the flavoring, and whip up hard before adding the beaten whites. Bake in a buttered mould from half to three-quarters of an hour. When done, take from the oven and let it cool. Just before sending to table, heap high with a méringue made of—
Whites of 3 eggs.
2 table-spoonfuls sugar.
½ pint cream, whipped stiff.
1 glass white wine.