Fluffy Cornstarch Pudding Recipe

One pint of milk, three tablespoonfuls sugar, two tablespoonfuls

cornstarch, whites of three eggs, a little salt to taste, one-half

teaspoonful vanilla or lemon. Have egg whites beaten stiff. Put milk on

in a double boiler; when heated, add sugar, salt and flavoring; when

scalding hot, add cornstarch, which has been dissolved in a little cold

milk. Let this cook a minute or two, stirring well, then add the stiffly

beaten whites of eggs, using cut-and-fold method. Turn mixture into

molds which have been wet with cold water; sherbet cups make excellent

molds, tea cup half filled will do. Turn into suitable dishes and serve

with custard sauce. Maraschino cherry on top of pudding is attractive.



Custard Sauce.



One pint milk, yolks of three eggs, three tablespoonfuls sugar, one

teaspoonful vanilla or lemon, little salt. Beat egg yolks, add to these

the sugar; heat milk in a double boiler, add salt and beaten egg yolks,

stirring until the mixture thickens. Flavor when cool.

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