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Fairy Pudding

Put a tumbler of firm quince jelly into a saucepan, add I cupful of boiling water, stir until the jelly is melted and the liquid at the boiling point. Add quickly to it 2 tablespoonfuls of corn-starch mixed with a pinch of salt and sufficient cold water to make a thin paste, stir until clear and smooth, then draw to one side and cook slowly for ten minutes. Turn into a large bowl and when cold and beginning to stiffen beat long and hard with an egg beater until it is quite light, add the whipped whites of 2 eggs and continue to beat until it is a feathery mass. Turn into wetted molds and set aside, serving very cold with cream or a custard sauce. Any firm jelly will do but quince gives a peculiarly delicate flavor.