Cornstarch Pudding with Custard
1 quart of milk. Take 1 pint when boiling, add 2 tablespoonfuls of cornstarch wet smoothly with a little cold milk or water, 1 tablespoonful white sugar, flavor with lemon and let boil up two or three times. Then stir in the whipped whites of 2 eggs; remove and let cool. Make a custard of the remaining pint of milk and the yolks of the 2 eggs. Cook it in a pail set in a kettle of boiling water. Sweeten to the taste and flavor same as the cornstarch. When both are cold pour the custard over the pudding and serve. The same pudding is delicious with 1/2 bowlful of whipped cream poured over and around it. Leave the pudding plain and flavor the cream with vanilla. When using the whipped cream make up the whole quart of milk, the entire 2 eggs and twice the quantity of cornstarch given, in the pudding itself. Whipped cream alone served with cake makes a dainty dessert. The cornstarch pudding may be poured in small cups that have been previously dipped in cold water, and allowed to cool. Arrange these in a shallow dish, pouring the custard or cream around them.