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Frozen Fruit Pudding

A delicious strawberry, raspberry, or peach frozen pudding may be made by mashing the fruit, adding to it two cupfuls of powdered sugar to every quart of fruit, and folding in carefully one quart of cream whipped. Fill it into a mould, put on the cover, and to prevent salt water from entering paste a slip of buttered paper around the edge. Pack it in cracked ice and salt for four hours. If pineapple is used, it should be chopped very fine, covered with the sugar and allowed to stand for two hours before the cream is added to it.

The frozen fruit pudding may be varied by using macaroons and candied cherries.