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Marshmallow Pudding

For the marshmallow pudding weigh three eggs and take an equal weight each in sugar, butter and flour. Cream thoroughly the butter and sugar, add a dash of salt, a teaspoonful of vanilla or a tablespoonful of orange flower water; then, one at a time, the eggs. Beat well until the mixture is light and fine grained, adding the flour gradually. Last of all, stir in four ounces of marshmallows cut into bits, turn into a buttered mould and steam for an hour and a quarter.