Mix the corn starch, flour, cream and salt. Beat till smooth; add the beaten yolks of the eggs and the boiling milk. Stir in the whites of the eggs, beaten to a stiff froth. Butter four pudding plates, pour in the mixture, and bake in a quick oven ten minutes. Spread lemon honey on half, fold over, and sprinkle powdered sugar on top. Serve hot.
LEMON HONEY
- White sugar, 1 cup.
- Egg yolks, 3.
- Butter, 1 tablespoonful.
- Lemon, grated rind and juice of 1.
- Egg white, 1.
Put the juice, sugar, and butter in a double boiler over the fire; while it is melting, beat the eggs and add to them the grated rind of the lemon. Add this to the sugar and butter, cooking and stirring till it is thick and clear like honey.
STRAWBERRY SOUFFLE
- Fruit.
- Fresh strawberries, 3 quarts.
- Powdered sugar, 1½ cups.
- Custard.
- Egg yolks, 4.
- Cream or milk, ¾ pint.
- Sugar.
- Meringue.
- Egg whites, 4.
Put two and a half quarts of the strawberries and the powdered sugar into a saucepan. Put in oven and let it simmer till sugar is melted. Beat the yolks of the eggs in the cream or milk, and sweeten to taste. Set in double boiler over the fire, and stir till thick. Arrange the berries without the juice in glass dishes, so that they will form a sort of wall. Fill the center with custard and meringue the top with the whites. Use the remaining two cups of berries to decorate the meringue with half or whole berries. Serve hot or cold.