Tipsy-pudding.
Soak a sponge-cake baked in a form (or, in fact, dry pieces of cake of any kind can be used) in sherry-wine. When saturated enough, so that it will not fall to pieces, pour over it a boiled custard (No. 1), flavored with any thing preferred. If placed in a glass dish, decorate with the beaten whites of the eggs poached, and with dots of jelly. If served in a common platter, squeeze the beaten whites (sweetened and flavored) through a funnel in any fancy shapes over the pudding, and put it into the oven to receive a delicate color.