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Genoese Cream

One tablespoon of flour, one of powdered sugar, yolks of three eggs bit of butter the size of half an egg. Rub together the flour and sugar; add one pint of milk and mix it well; set it over a slow fire; when warm, add (without beating) the eggs and butter and stir constantly until it thickens. Drop pieces of sponge cake in wine; lay them in the dish and pour the cream over them. Have some pistachio nuts and citron chopped fine and stir some in the cream while boiling and spread some thickly over the cake just before the cream is poured on it. Flavor with little essence of lemon. Eat it cold. -Mrs. J. C. Spencer.