392 DUMPLINGS AND PUDDINGS.
CREAM PUDDING.
BEAT the yolks and whites of six eggs well and stir them into one pint of flour, one pint of milk, a little salt and a bit of soda dissolved in a little water, the grated rind of a lemon and three spoonfuls of sugar; just before baking stir in one pint of cream and bake in a buttered dish. Eat with cream.
CREAM MERINGUE PUDDING.
STIR to a cream half a cupful of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonfuls of flour and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and egg mixture. Turn this all into a double boiler surrounded by boiling water ; stir this until smooth and thick like cream, or about fifteen min- utes; then add vanilla or other extract. Rub all through a strainer into a well-buttered pudding-dish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding. Cook for twenty minutes in a moderate oven. Serve cold.
CORNSTARCH PUDDING.
RESERVE half a cupful of milk from a quart and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of corn- starch and a teaspoonful of salt with the half cupful of milk ; then stir the mixture into the boiling milk and beat well for two minutes. Cover the boiler and cook the pudding for twelve minutes ; then pour it into a pudding-dish and set in a cool place for half an hour. When the time for serving comes, make a sauce in this manner : Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of powdered sugar. As soon as the sugar has been well mixed with the whites, add half of a large tumbler of currant jelly, or any other bright jelly, or any kind of preserved fruit may be used. If you pre- fer, serve sugar and cream with the pudding instead of a sauce.
COLD FRUIT PUDDING.
THROW into a pint of new milk the thin rind of a lemon, heat it slowly by the side of the fire and keep at the boiling point until
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