1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let the milk boil, then add eggs and sugar, and let cool. Crush and strain 1 pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten stiff. Place the custard in glasses, about half full, then fill glasses with strawberry juice and the whites of eggs, beaten together.
Orange Float.
1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar. When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour this over four or five oranges, which have been sliced. Beat the whites of 3 eggs to a stiff froth, sweeten and flavor, and place large spoonfuls over the top of the float.
Kiss Pudding.
1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar, a little salt. Put part of milk, salt and sugar on to boil. Dissolve corn starch in remainder of milk, stir into milk, and while boiling, add the yolks. Flavor with vanilla.
Frosting.—Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on pudding, and put in oven to brown. Save a little frosting to moisten top; then put grated cocoanut to give appearance of snow.
Batter Pudding.
1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of flour, mixed with a little cold milk, beat 4 eggs (yolks and whites separately), and, when the batter is cold, stir in first yolks, then whites, and bake three quarters of an hour.
Sauce.—1 cup sugar, 1/2 of butter, beaten to a cream, put over tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.