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Venetian Pudding

Make a custard of half a pint of milk, one gill of cream, the yolks of four eggs and the white of one. Put it into a jug, and place this in a large saucepan of cold water, which must be put on the fire until the custard thickens, stirring it all the time. Take it from the fire, and add a table-spoonful each of brandy and maraschino. Put a thin layer of pale lemon jelly at the bottom of a mould, and ornament with any pink crystallised fruit, such as sliced cherries. Cut two penny spongecakes into slices, spread a little jam between them, and place them in the mould. Add to the custard half an ounce of sheet gelatine, previously dissolved in a little milk. Strain the custard over the cake, and see that it is quite cool or it will melt the jelly. Then set the mould in a cold place until the pudding is firm enough to turn out. Probable cost, 2s.