Beat the eggs to a stiff froth. Dissolve the corn-starch in a little of the cold milk. Stir the sugar into the rest of the milk, and place it on the fire. When it begins to boil, add the dissolved corn-starch. Stir constantly for a few moments. When it becomes well thickened, stir in the beaten whites of the eggs, and let it remain a little longer to cook the eggs. Remove from the fire; flavor with vanilla, and turn it into a mold.[397-*]

This pudding is quickly and easily made. It gives about a quart of pudding, or enough to serve six to eight persons. It may or may not be served with a custard made of the yolks of the eggs, but it requires a good sauce and flavoring, or it is rather tasteless. Several variations of this receipt are given below.

(NO. 2.) CORN-STARCH WITH CANNED FRUIT

When the corn-starch is sufficiently set to hold the fruit in place, stir into it lightly one half can of well-drained fruit (cherries, raspberries, strawberries, or any other fruit), and turn it into a mold to harden. Serve the juice of the fruit with it as a sauce.

(NO. 3.) COCOANUT PUDDING

When the corn-starch is removed from the fire, and partly cooled, add half a cocoanut grated. Mix it well together and turn into a mold; serve with a custard or, better, with whipped cream. Sprinkle sugar over the half of the grated cocoanut not used, and spread it on a sieve to dry. It will keep for some time when dried.

(NO. 4.) CHOCOLATE PUDDING

When the corn-starch is taken from the fire and flavored, turn one third of it into a saucepan, and mix with it one and a half ounces or squares of chocolate melted, a tablespoonful of sugar if unsweetened chocolate is used, and a half cupful of stoned raisins. Let it cook one minute to set the chocolate. Turn into a plain cylindrical mold one half of the white corn-starch. Make it a smooth, even layer, keeping the edges clean; then add the chocolate; smooth it in the same way; then add the rest of the white corn-starch, making three even layers, alternating in color; after each layer is in wipe the sides of the mold so no speck of one color will deface the other. (See [illustration].)