Eat with liquid sauce or sirup. It is often made
without eggs.
CORN-STARCH PUDDING.
One quart of milk; four tablespoonfuls of corn-starch; one cup of sugar;
three eggs; a teaspoonful each of salt and vanilla.
Boil the milk; dissolve the corn-starch in a little cold milk, and add.
Cook five minutes, and add the eggs and flavoring beaten with the sugar.
Turn into a buttered dish, and bake fifteen minutes, covering then with a
meringue made of the whites, or cool in molds, in this case using only the
whites of the eggs. The yolks can be made in a custard to pour around
them. A cup of grated cocoanut can be added, or two teaspoonfuls of
chocolate stirred smooth in a little boiling water.
GELATINE PUDDING.
Four eggs; one pint of milk; one cup of sugar; a saltspoonful of salt; a
teaspoonful of lemon or vanilla; a third of a box of gelatine.
Soak the gelatine a few minutes in a little cold water, and then dissolve
it in three-quarters of a cup of boiling water. Have ready a custard made
from the milk and yolks of the eggs. Beat the yolks and sugar together,
and stir into the boiling milk. When cold, add the gelatine water and the
whites of the eggs beaten very stiff. Pour into molds. It is both pretty
and good.
CABINET PUDDING.
Pages:
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297