FLUFFY CORNSTARCH PUDDING.
One pint of milk, three tablespoonfuls sugar, two tablespoonfuls cornstarch, whites of three eggs, a little salt to taste, one-half teaspoonful vanilla or lemon. Have egg whites beaten stiff. Put milk on in a double boiler; when heated, add sugar, salt and flavoring; when scalding hot, add cornstarch, which has been dissolved in a little cold milk. Let this cook a minute or two, stirring well, then add the stiffly beaten whites of eggs, using cut-and-fold method. Turn mixture into molds which have been wet with cold water; sherbet cups make excellent molds, tea cup half filled will do. Turn into suitable dishes and serve with custard sauce. Maraschino cherry on top of pudding is attractive.
Custard Sauce.
One pint milk, yolks of three eggs, three tablespoonfuls sugar, one teaspoonful vanilla or lemon, little salt. Beat egg yolks, add to these the sugar; heat milk in a double boiler, add salt and beaten egg yolks, stirring until the mixture thickens. Flavor when cool.
FROZEN PUDDING.
Soak one cup of candied fruit cut in pieces; put in hot syrup (sugar and water) to cover until softened; mix one quart cream and three-fourths cup sugar, and flavor, then freeze. Line two-quart mold with lady-fingers, crust side down. Fill with alternate layers of cream and fruit, cover, pack in salt and ice and let stand two hours. Serve with a nice boiled custard or whipped cream.
FRUIT PUFFS.
Make dough as for dumplings or fruit roll, only stiff enough to drop from spoon. To one pint sifted flour add one heaping teaspoonful baking powder, one-fourth teaspoonful salt, lump of lard or butter size of small egg, milk to make dough of consistency to drop it from a tablespoon. Drop a little dough on top of fruit, having cup about two-thirds full. Place cups in steamer and steam about three-fourths of an hour. Serve with any sauce or dip preferred.
FRUIT ROLL.
One pint flour, one tablespoonful sugar, one teaspoonful baking powder, pinch of salt, rounding tablespoonful lard, milk enough to roll. Roll in a long piece and put fruit (ripe or canned peaches, apricots, raspberries, blackberries or cherries) in center, then put the two sides together, a little water will make it stick; turn over and put in pan. Butter the top, take one-half cup sugar and one tablespoonful flour, mix thoroughly and pour into this the juice of the fruit or a little boiling water. Put a little of this on the top, also a little nutmeg. When half baked, pour in the sugar and flour, water or juice of fruit. Bake about one-half hour, when done baste with the juice. Serve with cream and sugar.