The Boston cooking-school cook book

by Fannie Merritt Farmer

Rebecca Pudding

4 cups scalded milk

½ cup corn-starch

¼ cup sugar

¼ teaspoon salt

½ cup cold milk

1 teaspoon vanilla

Whites 3 eggs

Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.