Cake Pudding
Take a moderate sized baking-dish, around which lay small sponge cakes, split and buttered on both sides. Spread them with marmalade or preserves on the inside. Put in the centre of the dish pieces of cake buttered and spread with preserves on both sides. Leave room for a custard, to be made, seasoned and poured over the pudding before baking. Eat hot with hot sauce.--Mrs. V. R. I.