Cut up some sponge-cake, or the remains of any other kind of cake, into slices a quarter of an inch thick, stamp them out with a tin cutter into round or oblong shapes, soak them for a few minutes in a mixture of wine  and cream sweetened, and flavored with a few drops of ratafia*; dredge them with flour on both sides, and fry them in lard, of a light brown color; arrange them nicely in the dish, pour some melted raspberry-jelly round them, and serve very hot.