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.

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