| How To Cook: |
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1. Soak the biscuits in the milk to soften them to a crumbly consistency, separate the eggs, and beat the yolks and the sugar together until creamy, add the biscuits and nuts, and stir well.
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2. Fold in the stiffly beaten egg whites, and pour into a greased and papered shallow cake tin.
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3. Bake in a moderate oven (350°F) for 1 - 1¼ hours.
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4. Cool the cake, then strain over it the syrup, prepared by boiling together the sugar, water and lemon rind until slightly thick.
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5. Decorate with whipped cream, adding some glace cherries if desired.
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