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Sponge-Cake Pudding

Soak half a dozen sponge-cakes in new milk; beat four eggs with a pint of cream; then pour them over the cakes and beat all well together. Sweeten to taste with powdered sugar and add a few drops of essence of vanilla or lemon; ornament the interior of a mould with crystalized cherries and orange chips and pour in the mixture. Pack the mould in pounded ice and leave it for an hour or two. When ready to serve, dip the mould into warm water, wipe it and turn the contents onto a fancy dish.