MARY'S CORN STARCH PUDDING
- 1½ quarts of milk.
- 5 eggs.
- 2 heaping tablespoonfuls of corn starch.
- 1 scant cup of sugar.
- 1 teaspoonful of vanilla.
Pour milk in a double boiler and place on range to cook. Moisten cornstarch with a little cold milk and add to remainder of the milk when boiling hot. Stir thoroughly, then beat yolk of eggs and sugar until light, stir in stiffly beaten whites and when all are mixed stir into the scalding milk. Let come to a boil again and add vanilla or almond flavoring. Pour into individual molds to cool. Serve cold with a spoonful of jelly or preserved strawberry with each serving.
APPLE JOHNNY CAKE (SERVED AS A PUDDING)
This is a good, cheap, wholesome pudding.
- 1 cup corn meal.
- 2 tablespoonfuls of sugar.
- 1 teaspoonful of soda.
- 1 tablespoonful of melted butter.
- ¼ teaspoonful of salt.
- ⅔ cup flour.
- 1 cup sour milk.
Mix batter together as you would for cake, then add 4 pared, thinly sliced, tart apples to the batter. Stir all together. Bake in a quick oven in a bread pan and serve hot with cold cream and sugar. Raisins may be substituted for apples if preferred.