Many kinds of puddings can be made with this receipt by adding different
flavorings. I consider it a great success; besides, it is very easily
and quickly made. It may or may not be served with a boiled custard made
with the yolks of the eggs.
Ingredients: One pint of rich milk, two table-spoonfuls of corn starch,
a scant half-cupful of sugar, whites of three or four eggs, a little
salt, flavoring.
Beat the eggs to a stiff froth. Dissolve the corn starch in a little of
the milk. Stir the sugar into the remainder of the milk, which place on
the fire. When it begins to boil, add the dissolved corn starch. Stir
constantly for a few moments, when it will become a smooth paste; now
stir in the beaten whites of the eggs, and let it remain a little longer
to cook the eggs. It can be flavored with vanilla, and put into a form;
yet it is still better as a