Instructions: In a small bowl, dissolve the gelatin (1 envelope) in the rum and cold water; set aside to soften. In a saucepan, scald the cream and milk. Remove from heat and set aside to cool slightly, In top of double boiler off the heat, whisk together salt, 2 TB sugar and the egg yolks. In a steady stream, add the milk and cream, stirring constantly. Set the top of double boiler over simmering water and cook, stirring constantly, until the mixture is thick, about 10 minutes. Do not let the mixture boil. Remove from heat and stir in the gelatin mixture; set aside. In a copper bowl, (if possible) beat the egg white with remaining 1/4 cup sugar until stiff peaks form. Fold the nesselrode into the egg whites, then fold the mixture into the gelatin mixture. Cover and refrigerate for 5 minutes. Turn the mixture into the pie shell OR spoon into 8 parfait glasses. Chill until firm.

Garnish the pie or pudding with chocolate shavings.

* NOTE: to make nesselrode, combine the following ingredients iin a nonreactive container (not aluminum) and let blend for at least 4 days up to 2 weeks. 2/3 cu[ Marsala wine, warmed 2/3 cup golden raisins 2/3 cup dried currants 3 tablespoons minced candied red cherries 3 tablespoons minced orange peel 3 tablespoons minced candied citron 2/3 cup chopped chestnuts

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