Venetian Pudding. Cold. (R. M. Beverley.)
To ½ pt. of custard, flavoured with a teaspoonful of brandy,
add ½ oz. of gelatine thoroughly dissolved in a little water.
Rub off the rind of a lemon on lump sugar, and mix its
juice with the lemon-flavoured sugar and 2 tablespoonfuls of
cream. Whisk this for a short time, and add the custard to it.
Take slices of sponge cake, soaked in raisin wine or in
Madeira that has been well sweetened with sugar.
First put a little of the custard into the mould, then a layer of
soaked cake, sprinkled with dried cherries, or any other kind of
preserve; then another layer of custard, and so on till the mould
is full.
Let it stand till set, and then serve—cold.