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Nesselrode Pudding

Peel the outer skins of about forty chestnuts and boil them in water for about thirty minutes; take them out, remove the inner skin and then pound them to a paste, adding one pinch of salt during the pounding. Pass this paste through a sieve, moistening it with a little cream. Have in readiness one pint of boiled custard and add it to the chestnut-paste. Place the whole in the freezer, and when it is firm, beat one breakfast cupful of cream to a froth and work it in; freeze again and add two ounces each of raisins, citron-peel and stewed or candied pineapple, one teaspoonful of vanilla extract and one teacupful of maraschino. Work them well and freeze again, then place the pudding in a dome-shaped mould, set it on the ice, and when wanted, turn it out and decorate with angelica points and half cherries, garnishing round the dish with crystallized apricots or greengages.