Lausanne Pudding.
1 pint of milk; 3 eggs; 2 tablespoonfuls of corn-starch; ½ cup of sugar; 1 teaspoonful of vanilla or other essence; sweet jam or jelly.
Heat the milk, and stir in the corn-starch wet up with cold milk. Stir until thick. Take from the fire, and beat in sugar and egg, with flavoring. Melt a tablespoonful of butter in a square, shallow baking-pan; pour in the pudding and bake half an hour. Take it up; spread, while hot, with the sweetmeats; roll up closely, lay upon a dish, and sift sugar over it. Cut in slices an inch and a half wide.
Fourth Week. Sunday.