NEAPOLITAN PUDDING.
Dissolve a cupful of currant jelly in a cupful of hot water; thicken with dissolved corn starch (be careful not to use too much corn starch, only just enough to make it stiff when chilled). Have ready a chilled mold, pour in the mixture as soon as the starch is thoroughly cooked, and the white of one egg, whipped till very stiff, is added to the mixture. Then make an equal quantity of strong sweet lemonade, bringing this to a scald, thicken the same way, adding egg in same manner; pour this as second layer in mold. Then take two cupfuls of milk, bring to a scald, sweeten, and thicken as before, then add the yolks of two eggs, well beaten, whipping in one half teaspoonful of vanilla flavoring, add to previous layers in mould (the layers can be placed in order to suit fancy), set away to chill thoroughly, and serve with whipped or plain cream. Other fruit flavors can be used in same way—pineapple or apricot syrups are very nice.