Page:The Pilgrim Cookbook.djvu/61

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Corn Starch Pudding.

One pint milk, 2 tablespoons corn starch, 3 tablespoons sugar and a little salt, whites of 3 eggs beaten. When milk is boiling add sugar, then add starch dissolved in cold milk, and then eggs whipped to a stiff froth. Cook a few minutes then add some cocoanut and set in a cool place.

Sauce.—1 pint boiled milk, 3 tablespoons sugar, yolks of 3 eggs mixed with sugar. Then add to boiling milk. Flavor with vanilla.—Mrs. J. Semmlow.

Chocolate Corn Starch Pudding.

One pint milk, 4 tablespoons chocolate, 2 tablespoons corn starch, ½ cup sugar, ¼ teaspoon salt. Melt chocolate, heat the milk to boiling. Add sugar, salt and chocolate. Mix the corn starch with 2 tablespoons of water, add to the boiling milk. Boil for 2 minutes. Cook in double boiler for 20 minutes. Wet the mould with cold water, turn the pudding into it, chill and serve with sugar and cream.—Clara Rausch-
ert.

Chocolate Pudding.

One pint milk, 10 tablespoons grated bread, 5 tablespoons grated chocolate, 4 eggs, butter size of an egg, 1 small cup sugar. Mix crumbs and chocolate with a little of the milk, add yolks of eggs and sugar, put rest of the milk on fire, let come to a boil and stir in the mixture, add butter and cook till thick like cream, stirring constantly, then put in buttered pudding dish. Beat the whites of eggs to froth, add 3 table-
spoons powdered sugar, ½ teaspoon cornstarch, pour over pudding and brown in hot oven.—Mrs. Wm. Fredericks.

Fig Pudding.

Three eggs, ⅔ cup granulated sugar, ½ cup butter, 1 solid cup bread crumbs, ½ cup chopped figs or dates. Mix together butter, sugar, beaten yolks of eggs, figs, crumbs, and lastly froth of eggs. Turn into a well greased pan and bake in a moderate oven for 35 minutes, or until firm to the touch. If