SPONGE MOULD

9 stale sponge cakes
some raspberry jam
2 pints of milk
8 oz. of cornflour
sugar to taste
a few drops of almond essence.

Halve the sponge cakes, spread them with jam, arrange them in a buttered mould, and soak them with 1/2 pint of the milk boiling hot. Boil the rest of the milk and thicken it with the cornflour as for blancmange; flavour with the essence and sugar; pour the mixture over the sponge cakes, and turn all out when cold.