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Iced Pudding

Prepare a custard with one pint of cream, the yolks of twelve eggs, and twelve ounces of crushed loaf sugar. Mix in one wineglassful of maraschino cordial, freeze until quite stiff, add one and one-half ounce each of preserved dried cherries, pears, pine-apples and citron, all cut into very small pieces, and one tablespoonful of vanilla extract; stir well and freeze again; have ready a melon-shaped mould packed in ice and salt, fill it with the mixture, cover it over, pack more ice on top, and let it remain for two hours. Turn the pudding out onto a dish, cover it with a mixture of the whites of half a dozen eggs whipped to a stiff froth, and lightly mixed in with six ounces of finely-powdered loaf sugar, sprinkle over a few pistachios chopped fine, and serve at once.