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Wigwam Pudding

One-fourth pound of ladyfingers, one pint of milk, a teaspoon of vanilla, one gill of sherry, one tumbler of jelly or jam, four eggs, eight tablespoons of powdered sugar. Split the ladyfingers and spread the flat side with the jelly; dip the crust side in the sherry. Line the bottom and sides of the dish in which you wish to serve it with those ladyfingers, log cabin style, in the center of the dish that is, cross them so that the custard will pass between. Now put the milk to heat in double boiler. Beat the yolks of eggs, and stir together with one-half the sugar until light, add to milk and stir until it thickens; add the vanilla and stand aside to cool. Beat the whites of the eggs, adding the sugar gradually till thick and frothy; add lemon.

Pour the custard over the ladyfingers, heap the meringue over the top and stand on a board in the oven to brown.

Brown quickly before the dish heats or the custard will curdle. Mrs A. J.

Aikens.