Cold Cabinet Pudding
Make a custard of one pint hot milk, yolks of three eggs, three tablespoonfuls of sugar; thicken with corn starch. Flavor with teaspoonful of vanilla. Decorate a mould with candied fruit; cover fruit with custard; cool, add a layer of lady fingers or stale cake, then a layer of fruit and more custard, and chill; continue until the mould is full. Serve with whipped cream and candied cherries.