4 eggs
2 c. sugar
1/8 tsp. salt
1 pt. dark rum or whiskey
1 pt. heavy cream
1/2 lb. almonds, blanched and toasted
1 very lg., stale spongecake
1 sm. jar each red and green maraschino cherries

Beat eggs one at a time until they are light and fluffy. Add sugar and salt and beat thoroughly. Scald milk and stir into mixture. Return to the pot and cook until thick but not long enough to curdle mixture. Remove from stove and cool; then add 1 3/4 cups rum or whiskey to the custard. Cut nuts coarsely.

Break cake into coarse pieces and line bottom of a large bowl with a layer of cake. Cover with a layer of custard and continue alternating until all the cake and custard are used.