Blend the butter and flour in a saucepan over the fire, add the milk gradually, and stir over the fire till it boils; then add the peach purée and boil again for three minutes.
Remove the saucepan from the fire; add the yolks of eggs one by one; then the whites of eggs beaten up stiffly.
Put into a buttered earthenware dish and bake for half an hour.
It may be steamed for three-quarters of an hour.
PEAR DAINTY
- 1 can preserved pears
- 5 ozs. (5 heaping tablespoonfuls) sugar
- 2 pints (4 cups) milk
- 3 ozs. (3 heaping tablespoonfuls) cornstarch
- 4 eggs
- 1 teaspoonful rose extract
Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch.
Beat up the yolks of the eggs with three tablespoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time.
Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract.
Beat up the whites of the eggs to a stiff froth, add the remaining sugar to them.