Corn-Starch Hasty Pudding.
- 1 quart of fresh milk.
- 3 full tablespoonfuls of corn-starch.
- 1 tablespoonful of butter.
- 1 teaspoonful of salt.
Scald the milk, and stir in the corn-starch, previously wet in cold water to a white liquid. Boil steadily, stirring constantly, ten minutes. Salt and butter. Let the pudding stand three minutes in hot water, after you take it from the fire, and turn out into a deep, open dish. Cook, of course, in a farina-kettle.
Second Week. Tuesday.