When the custard was made, it was flavored with almond, set to cool, and Molly laid the sponge cakes in a glass dish, about two inches deep. She poured a glass of wine over them, moistening them thoroughly, and sprinkled them with sugar thickly. Over this she spread a layer of raspberry jam half an inch thick; then the macaroons were laid over it. Then she poured the cold custard on it. While it had been getting cold, she whipped half a pint of cream, sweetened and flavored with vanilla. This was now piled high over the custard, and it was put in the ice-box to get very cold. At the last it was to be decorated with little knobs of red currant jelly and blanched almonds cut in strips. Now there was the pudding to make. She was getting all done early, because she was going to meet Mrs. Welles; but the pudding would not be injured by standing half an hour before it went into the water, which it should do at three o’clock. She had a pound and a half of very fine, juicy round steak. This she cut into pieces an inch or so square, rejecting all gristle and skin, but using a very little of the fat. This meat she seasoned highly with pepper and salt, stirring it up among the pieces. Then she made a suet crust (see recipe, Chapter XIII.) and greased very well a quart bowl. When the crust was rolled to an even half inch thick, she laid the sheet in the bowl, pressing it gently all round. Into this she put the meat, and, when the bowl was _full_, poured in a half cup of water; then she gathered up the overlapping paste, and pinched it together to form a cover, _leaving no cracks_ through which the gravy could get out. A floured cloth was now put over the pudding, and a string passed twice round the flaring parts and tied securely. The four ends of the cloth were brought over the top and tied. The pudding could be lifted by these knotted ends as if it were a basket or bundle. Marta had now done washing and cleared up, and was able to attend to Molly’s directions. “Marta, I shall see this pudding in the pot before I go to the train, and watch it come to the boiling-point quickly again; but you must remember it must never cease boiling, or it will be heavy. When you go to take it up, remove the cloth and string; then run a thin knife round close to the bowl, and turn it out gently on a hot dish, trying not to break the pudding in doing so.” Molly had the water on in a pot, that it might be ready boiling by three; and, although she had warned Marta to keep it boiling, she did not mean to trust entirely to her for it, but would come herself to look at it every half hour or so.