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Jenny Lind

4 small sponge cakes 4 tablespoonfuls raspberry jam I lemon 6 tablespoonfuls sugar 1½ gills (3/4 cup) water I 3 eggs 4 tablespoonfuls chopped cocoanut 3/4 pint (11/2 cups) whipping cream 8 preserved cherries Slice the sponge cakes and place them in a glass dish; spread the raspberry jam over them. Put the grated rind and strained juice of the lemon into an enameled saucepan, add four tablespoonfuls of the sugar and the water; bring to boiling point; beat up the yolks of the eggs in a basin; pour the boiling mixture over them, stirring all the time; return to the saucepan, and stir over the fire until the mixture thickens-it must not boil. Beat up the whites of the eggs to a stiff froth and stir them gently into the custard.

Take from the fire, and, when it becomes cool, pour it over the sponge cakes. Sprinkle in the cocoanut, then cover with the whipped cream to which the remainder of the sugar has been added, and decorate with the preserved cherries.

Jenny Lind received its name from the sweet singer of the same name. She was very fond of this dainty and delicious cake-custard pudding.