Corn-starch Hasty Pudding.
- 1 quart of fresh milk.
- 1 tablespoonful of butter.
- 4 tablespoonfuls of corn-starch wet up with water.
- 1 teaspoonful of salt.
Heat the milk to scalding, and stir into it the corn-starch until it has boiled ten minutes and is thick and smooth throughout. Add salt and butter, let the pudding stand in the farina-kettle in which it has been boiled—the hot water around it—for three minutes before turning it into a deep open dish.
Eat with butter and sugar, or with powdered sugar and cream, with nutmeg grated over it.