Plum Pudding Recipe

From MRS. M. D. THATCHER, of Colorado, Lady Manager.
Set a jelly mould on ice; put a layer of maraschino jelly (or any wine
jelly) in the bottom of the mould; when set, add a layer of pink jelly
(made by adding a drop of prepared cochineal); when set, put a lining
in the centre of the mould; if you have not the centre-form, use a
small tin baking-powder box, placing it in the centre of the mould;
then add alternate layers of the jellies until the mould is filled,
and when well set and firm, gently withdraw the lining (or can),
filling the hollow thus formed with a custard cream. When all is quite
firm, turn out on a dish and serve with whipped cream around the
pudding.

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