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Pudding

1 tablespoon cornstarch Yolk of 1 egg 1 cup milk 11/2 cups sugar 1 cup preserved fruit 1 cup seeded raisins 1/4 cup chopped nuts Pinch of salt 1 teaspoon vanilla 1 pint thick cream Mix the cornstarch with a little cold milk; add the beaten egg and pour over it the milk which has been scalded with the sugar. Cook thoroughly; remove from fire; add salt, vanilla, fruit and nuts; cool, add the cream whipped to a stiff froth and freeze. When frozen turn into a mold. At serving time lay in a platter and decorate with walnuts or candied cherries.