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A Frozen Plum Pudding

A frozen plum pudding as a rich dessert, suitable to the season, it will always find an appreciative following. Boil together one cupful of sugar and one cupful of water until the syrup begins to thread, beat the yolks of five eggs until light colored and thick, and stir into the cooked syrup little by little, returning to the fire to cook until quite thick. Remove and beat until cool. Meanwhile have ready one pint cream whipped and chilled, one-half pound candied fruit, one cupful of ground or chopped almonds, one-half cupful seeded raisins, one cupful of preserved pineapple, and one level tablespoonful of gelatine soaked in two tablespoonfuls of milk and water. When the gelatine is soaked and the syrup cooled put them together and beat until thick. Fold the cream in and add raisins and almonds; freeze. When ready to pack put in the fruit in alternate layers. If a sauce is desired serve whipped cream flavored with wine.