6 or 8 square (penny) sponge-cakes.

1 cup cream, boiling hot, with a pinch of soda stirred in.

4 eggs, whipped light.

1 table-spoonful corn-starch, wet up in cold milk.

1/4 pound currants, washed and dried.

Pound the cakes fine, and pour the cream over them. Stir in the corn-starch. Cover for half an hour, then beat until cold. Add the yolks - light and strained, the whipped whites, then the currants thickly dredged with flour. Beat all hard together. Drop in spoonfuls into the boiling lard; fry quickly; drain upon a warmed sieve, and send to table hot.

The syrup of brandied fruit makes an excellent sauce for these.