12 square (penny) sponge-cakes—stale.
5 eggs.
1 cup milk.
2 glasses sherry.
½ cup of powdered sugar.
Put the cakes in the bottom of a buttered pudding-dish; pour the wine over them, and cover while you make the custard. Heat the milk and pour over the yolks of the eggs, beaten and strained, and half the sugar. Return to the fire, and stir until quite thick. Pour this upon the soaked cakes, slowly, that they may not rise to the top; put in the oven, and when it is again very hot, spread above it the whites whisked stiff with the rest of the sugar.
Bake ten minutes, or until the méringue is lightly browned and firm. Serve in the baking-dish.
Eat cold. It will be found very nice.