Neapolitan Sauce

Two cups powdered sugar, one-half cup butter, two tablespoons currant jelly, juice of one half lemon. Warm the butter and stir to a cream with the sugar, divide into two parts; whip the lemon juice into one and the jelly into the other. Wet a bowl and fill with alternate layers of red and white sauce. Set it on the ice for awhile, slip a knife close to the sides of the bowl and turn out, and serve on a cold dish.