Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Farina Pudding.

Two tablespoonfuls farina, soaked in a little milk for two hours; 1 quart of milk. Set in a kettle of boiling water; when the milk boils, add the farina, stirring four minutes. Then stir in the yolks of 5 eggs, well beaten, 1 cup sugar, and a little salt. After boiling three or four minutes, pour into a dish to cool. Flavor, and stir in the whites of the eggs beaten to a foam. To be eaten cold.