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Iced Cabinet Pudding

Cut in slices of moderate thickness some sponge-cakes, also some preserved pineapple, ginger, apricots and pears, all in equal quantities. Fill a plain pudding-mould with alternate layers of the above ingredients, strewing between each layer a few raisins and currants, pour over these ingredients a sufficient quantity of wine to moisten the cake, and leave them for an hour. Soak one ounce of gelatine in cold water, then strain it into a basin, and add the beaten yolks of four eggs, four ounces of sugar, three ounces of grated chocolate, and one and one-half pints of milk; stand the basin in a bain-marie, and stir the mixture until thickened. Pour the hot custard over the contents of the mould, and cover it securely. When the contents are cool, bury it in pounded ice-and salt for seven or eight hours. Afterward dip the mould into tepid water, quickly remove it, wipe it, turn the pudding out onto a fancy dish, garnish with croutons of red currant jelly, and serve.