FROZEN MARSHMALLOW PUDDING
Place in a saucepan
Two and one-half cups of milk,
four tablespoons of cornstarch.
Stir until dissolved and then bring to a boil and cook slowly for five minutes. Now add
Two well-beaten eggs,
One cup of sugar,
One cup of marshmallow whip.
Stir until well blended and then cool. Freeze, using a mixture of three parts ice to one part salt. Let stand for one and one-half hours to ripen.