Required: One quart of milk. Two ounces of loaf sugar. One inch of cinnamon. Four large tablespoonfuls of cornflour. Jam.

Sponge cake.

Well-flavoured cold custard or a little wine.

Put the milk, sugar, and cinnamon in a pan on the fire to boil. Mix the cornflour smoothly and thinly with a little extra cold milk, and when the milk boils pour in the cornflour, stirring all the time. Let it boil gently for eight minutes. Rinse out a mould with cold water, and pour in the mixture. If it will not run smoothly it is too thick, and must be thinned down with a little more milk. Let it stand till cold.

Before turning it out, carefully hollow out some of the centre, leaving a thick border of the blancmange round the sides and bottom of the mould.

Just before serving, put into the hollow a layer of jam, then a neatly fitting piece of sponge cake, and continue these layers till the hollow is nearly filled up. Pour on the cake some well-flavoured cold custard or a little wine. Put an unsoaked layer of cake on the top to act as a lid.

Turn it out carefully on to a glass dish.

Cost, Is.