Serano Pudding

Boil one quart of raspberry pulp, one pound of syrup at thirty-two degrees, one gill of lemon juice and vanilla, bringing the whole to a twenty-two degree heat, then strain through a sieve and freeze, incorporating into the ice one Italian meringue egg-white (No. 140). Have a pudding mold well packed in salted ice; coat the inside with pistachio ice cream (No. 3454). Fill up the mold in alternate layers, having a light strawberry ice cream (No. 3451) on the bottom, then some biscuits intercalated with fruits, and over the prepared raspberry ice; continue to fill in the same order: raspberry ice, biscuits and fruits cut in small squares. Have the mold well filled, fasten the cover on tight, pack in ice and freeze for one hour for each quart; invert it on a napkin and serve with a sauce-boat of strawberry sauce mingled with maraschino and whipped cream.