EGG PUDDING
- 5 eggs
- 2 ozs. (¼ cup) sugar
- 2 ozs. (½ cup) flour
- 2 ozs. (¼ cup) butter
- 1 pint (2 cups) boiling milk
- 3 tablespoonfuls cold milk
- ½ teaspoonful vanilla extract
- Cream sauce
Mix the sugar and the flour with the cold milk, stir them into the boiling milk, and cook until thick and very smooth; remove from the fire and add the butter. Beat in the yolks of the eggs, the extract, and mix in gently the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish and bake for about thirty-five minutes. Serve hot with cream sauce.
To make the sauce: Beat half a cupful of butter with one cupful of powdered sugar, then add two tablespoonfuls of cream and half a teaspoonful of vanilla extract.