NO. 128. CHOCOLATE CORNSTARCH PUDDING.
CORNSTARCH PUDDINGS
Dissolve two heaping tablespoonfuls of cornstarch in a little cold water or milk and turn it slowly, stirring all the time, into a pint of scalding milk in a double boiler; add three tablespoonfuls of sugar and a dash of salt. Stir until it is thickened, then let it cook for half an hour, or until it has lost the raw taste of the starch, then add the whipped whites of two eggs and a half teaspoonful of vanilla, and cook it a few minutes longer to set the eggs.
No. 1. The cornstarch is molded in cups; when unmolded a piece is taken out of the top of each one, and the holes are filled with currant jelly, and jelly is placed on the dish around the individual puddings. This gives a good sauce as well as a nice effect of color. Any jelly, jam, or preserved fruits may be used in place of the currant jelly.
No. 2. Lay a line of seeded raisins on the bottom of a ring-mold before turning in the cornstarch; or mix with the cornstarch some chopped citron, currants, and raisins. Fill the center of the ring with whipped cream, or with plain boiled custard.
No. 3. Mold the cornstarch in a bowl. Decorate it with candied cherries and angelica. Serve with it cream, sweetened milk, custard, or preserved fruit.
No. 4. Add to the cornstarch two squares of melted chocolate and a tablespoonful of sugar. Decorate the mold with split blanched almonds. Dip the almonds in a little half-set gelatine to make them adhere to the mold. Put the mold into hot water for a second to soften the gelatine before unmolding the pudding. Serve with whipped cream or sweetened milk.
PEACH PUDDING
Cover the bottom of a pudding-dish with canned peaches. Take half the juice from the can, add to it two tablespoonfuls of sugar, and boil it to a thick syrup.