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Iced Pudding

Make a custard with half a pint of milk, the yolks of four eggs, two ounces of sugar, and a little vanilla. When thick and smooth add half a pint of cream and half a gill of maraschino. Freeze till stiff. Take two ounces of stale spongecake soaked in cream and two ounces of dried fruit, consisting of dried cherries and pineapple, cut small. Put the mould in ice. Place a little of the ice cream at the bottom, then a layer of fruit and another of spongecake. Repeat till the mould is full. Cover closely and embed in ice.