Mix three tablespoonfuls corn starch; three cups boiling water; two cups sugar; two egg yolks; juice of two lemons, little grated rind of one. Dissolve three tablespoonfuls of corn starch in a little cold water, add to the boiling water. Have saucepan in water bath. Add sugar and lemons, cook for twenty minutes. Remove from fire and stir in beaten egg yolks; set mixture in oven for two minutes and serve with cream.
SOUR MILK BLUEBERRY PUDDING Mrs. C. S. Junge
One-half cup sugar; one-quarter cup butter; cream these. Two eggs well beaten; one-half cup sour milk; one-half teaspoonful soda; one cup flour with one cup blueberries. Bake thirty minutes and serve with sauce made with one cup of powdered sugar stirred with one tablespoonful of butter and flavored with vanilla.
CARROT PUDDING Mrs. P. D. Swigart
One and one-half cups flour; one cup sugar; one cup suet; two cups raisins; one cup grated sweet potatoes; one cup grated carrots; one teaspoonful each salt and soda. Steam three hours; put three tablespoonfuls hot water on soda.
Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last thing, add a cup whipped cream.
CARROT PUDDING Mrs. Frederick T. Hoyt
One cup chopped raw carrots; one cup chopped raw potatoes; one cup chopped suet; two cups chopped raisins; one cup brown sugar; one cup flour; one teaspoonful salt, cinnamon and allspice; a little nutmeg; one teaspoonful soda in about two tablespoonfuls hot water. Mix well, put in mold, and steam two and one-half hours; serve with a good pudding sauce.
Pudding Sauce: One cup sugar; two egg yolks; one cup sherry wine; beat all until very light, add one pint cream, which has been whipped very stiff.
PRUNE PUDDING Mrs. Eustace