Corn-Starch Custard Pudding.
- 4 tablespoonfuls of corn-starch.
- 1 quart of milk.
- 4 beaten eggs.
- 1 cup of sugar.
- Nutmeg and cinnamon.
- 1 tablespoonful of butter.
Heat the milk; stir in the corn-starch wet up in cold milk, and cook in a farina-kettle three minutes. Take from the fire; beat in the butter, and let it cool. When cold, beat in the eggs and sugar, with the spice. Whip two minutes, and bake in a buttered dish until lightly browned and well set. Eat cold, with sugar sifted over it.
First Week. Tuesday.