Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Cream Pudding.

1 pint of milk.

2 tablespoonfuls of flour.

3 tablespoonfuls of fruit juice, or 1 tablespoonful of wine.

1/3 teaspoonful of salt.

1 gill of granulated sugar.

2 eggs.

DOUBLE-BOILER.

Reserve half a gill of milk and put the remainder on the fire, in the double-boiler. Mix the flour and salt to a smooth paste, with the cold milk. Add to this mixture the eggs, well beaten, and stir into the boiling milk. Cook for eight minutes, stirring three times. Turn the hot mixture into the pudding dish and spread the sugar over it. Wet the sugar with the wine or fruit juice, and set away to cool. The sugar and fruit juice make the sauce.