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Corn-starch Pudding


  • 1 pint of milk
  • 2 heaping tablespoonfuls of corn-starch
  • 3 tablespoonfuls of sugar
  • whites of three eggs
  • 1/2 teaspoonful vanilla


Beat the whites of the eggs very stiff. Mix the corn-starch with half a cup of the milk, and stir till it melts. Mix the rest of the milk and the sugar, and put them on the fire in the double boiler. When it bubbles, stir up the corn-starch and milk well, and stir them in and cook and stir till it gets as thick as oatmeal mush; then turn in the eggs and stir them lightly, and cook for a minute more. Take it off the stove, mix in the vanilla, and put in a mould to cool. When dinner is ready, turn it out on a platter and put small bits of red jelly around it, or pieces of preserved ginger, or a pretty circle of preserved peaches, or preserved pineapple. Have a pitcher of cream to pass with it, or have a nice bowl of whipped cream. If you have a ring-mould, let it harden in that, and have the whipped cream piled in the centre after it is on the platter, and put the jelly or preserves around last.


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A Little Cook Book for a Little Girl (1905).

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