1 scant cup sponge-cake crumbs—very fine and dry.
1 cup boiling milk.
4 eggs.
2 tablespoonfuls powdered sugar.
1 teaspoonful corn-starch, wet in a little cold milk.
2 tablespoonfuls currant or cranberry jelly.
Soak the cake-crumbs in the boiling milk, and stir in the corn-starch.
Heat all together to a boil, stirring all the time. Beat the yolks
light, and add to this as it cools, with the sugar. Whip in the jelly,
a little at a time, and put in the whites—beaten to a stiff froth—at
the last.
Fry immediately.