Page:The Pilgrim Cookbook.djvu/61

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57
PILGRIM COOK BOOK

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 Rauschert.

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 tablespoons 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