Instructions: Prepare mixture 1 as follows: Blend cornstarch in 1/2 cup of the milk.

Combine with the rest of the milk, egg yolks and sugar. Blend thoroughly in deep saucepan. Cook very slowly over hot water, stirring constantly, about 10 minutes or until mixture thickens and comes to a boil. Remove from heat immediately.

Stir in chopped almonds. Cool. Pour into a shallow bowl and refrigerate. When firm but not hard, remove from freezer.

While mixture 1 is freezing, prepare mixture 2 as follows: Pour cream in deep, chilled mixing bowl. Whip until firm. Add sugar, whip until very thick.

Chop maraschino cherries and orange peel very fine. Blend into whipped cream.

Place bowl in refrigerator to keep cold and stiff while preparing molds.

Spumoni molds are always made to order. If unable to purchase them, use 10 to 12 individual aluminum-covered Jell-O molds. Chill molds before using. Remove mixture 1 (outside custard) from shallow bowl. Line individual molds with a 1 inch thickness of this partially frozen custard. Leave hollow in center of mold. Fill hollow with Mixture 2 (cream filling). Cover with Mixture 1. Cover molds. If molds are without covers, protect spumoni by covering with two thicknesses of heavy waxed paper. Place individual molds in freezer.

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