Marshmallow Pudding No. 1

Take an unfrosted angel cake, bake in round pan with hole in middle; cut some of the cake out of the center so it will have a wall similar to a ring mould. Fill with the following : 1/2 lb. marshmallows; cut each piece into 4 pieces; soak these in cream enough to soften them. Beat 1 pint double cream stiff; add 1 tablespor , verized sugar; roll free from lumps; flavor with sherry; add the marsh-mallows, pouring off any cream they did not absorb in soaking. - Mrs. Dakin

Marshmallow Pudding No. 2

Weigh 3 eggs and take their weight in each of following: Butter, flour and sugar; cream the butter; add sugar and cream again; add 1 tablespoon orange flower water, pinch salt, then eggs one at a time; beat hard and long, until the mixture is full grained; add gradually the sifted flour; mix in lightly 1 dozen marshmallows cut in quarters, and turn into buttered mould. Cover and steam for 1 hour; serve with: