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Diplomatic Pudding

Wash and dry six ounces of currants, and blanch and cut into fillets two ounces of pistachio nuts. Procure a plain mould having a lining in it, ornament it with the currants and pistachios, fill the outer part with clear, nicely-flavored jelly and stand it in a cool place. Pour one pint of milk into an enameled stewpan with a stick of vanilla and loaf-sugar to taste, boil until well flavored, and dissolve one-half ounce of isinglass in the milk. Beat the yolks of four eggs into a basin, and stir the flavored milk gradually in with them. Strain the custard into the stewpan, and stir it at the side of the fire for a few minutes, but without boiling it, then let it cool. Move the lining of the mould and fill the hollow with alternate layers of sponge-cakes and macaroons, strewing between each layer a few chopped candied fruits. Pour in the custard and stand the mould in a cool place, or on the ice until the custard is firm. When ready, dip the mould into hot water, wipe it, and turn the pudding out onto a dish,