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Cold Marshmallow Pudding

Chop one-fourth cup candied cherries and soak for one hour in enough rum or sherry to cover. Mix with one-half cup of nut meats and one heaping cup of marshmallows which have been cut in bits. Whip one and one-fourth cups cream and sweeten with two and one-half tablespoons of sugar. Cut in the fruit, nuts and marshmallows. Place in a mold and pack in salt and ice for one hour. Serve in parfait glasses or in glass sherbet cups. This mixture is not intended to be frozen hard, but, when packed, the consistency of the cream is much better than when merely placed on the ice and chilled.

CHARLOTTE GLACÉ-Make the recipe for Velvet Cream See chapter on Cold Desserts, fill a cylindrical mold (a half-pound baking powder box is just the thing) and pack in salt and ice for two hours. Turn out on a platter, surround with lady-fingers, cover the top with whipped cream, and serve. This is practically a partially frozen charlotte russe.