Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Corn-Starch Pudding. ✠

• 4 tablespoonfuls corn-starch.
• 1 quart milk.
• 4 eggs—whites and yolks separate.
• ¾ cup sugar.
• Nutmeg and cinnamon.
• 1 tablespoonful butter.

Dissolve the corn-starch in a little cold milk, and having heated the rest of the milk to boiling, stir this in and boil three minutes, stirring all the time. Remove from the fire, and while still very hot, put in the butter. Set away until cold; beat the eggs very light—the sugar and seasoning with them, and stir into the corn-starch, beating thoroughly to a smooth custard. Turn into a buttered dish, and bake half an hour. Eat cold, with powdered sugar sifted over it.