Some stale sponge, or _plain_ cup cake, cut into rounds with
a cake-cutter.
Hot lard.
Strawberry or other jam, or jelly.
A little boiling milk.
Cut the cake carefully and fry a nice brown. Dip each slice for a
second in a bowl of boiling milk, draining this off on the side of the
vessel; lay on a hot dish and spread thickly with strawberry jam, peach
jelly, or other delicate conserve. Pile them neatly and send around
hot, with cream to pour over them.
This is a nice way of using up stale cake, and if rightly prepared, the
dessert is almost equal to Neapolitan pudding.