Ingredients: One and one-half pints of rich milk, one large heaping
table-spoonful of corn starch, one scant cupful of sugar, four eggs,
omitting two whites, a little salt, and flavoring.
Bring the milk and the sugar almost to a boil, then add the corn starch
(stirred smooth with a little milk), and a pinch of salt. Stir it at the
back of the range for five minutes, not allowing it to boil. Then take
it off the fire; when a little cooled, stir in the eggs, and when well
and smoothly mixed, place the kettle again on the fire for only a few
moments, to be sure that the eggs are slightly cooked. Now stir in the
flavoring, if it is an extract. Zest (sugar rubbed on fresh lemon-peel)
is an exceedingly delicate flavoring. The vanilla powder boiled in the
milk is better than the extract.
It makes a pretty dish to pour this into cups or little molds, and, when
cold and solid, to arrange them in a circle or, according to taste, on a
platter, with strawberry, grape, or any kind of fruit sauce, or whipped
cream poured into the bottom of the dish; or, mold it in a circular
form, and pile up any kind of berries in the centre, with or without
whipped cream. For an invalid I prefer the other receipt for “a
corn-starch pudding.”
The common rule for corn-starch pudding is one quart of milk, three
eggs, three table-spoonfuls of corn starch, one even cupful of sugar;
add flavoring and a little salt.