Little Cook-Book: Desserts

Corn-starch Pudding

1 pint of milk.
2 heaping tablespoonfuls of corn-starch.
3 tablespoonfuls of sugar.
Whites of three eggs.
1/2 teaspoonful vanilla.

Beat the whites of the eggs very stiff. Mix the corn-starch with half a cup of the milk, and stir till it melts. Mix the rest of the milk and the sugar, and put them on the fire in the double boiler.

When it bubbles, stir up the corn-starch and milk well, and stir them in and cook and stir till it gets as thick as oatmeal mush; then turn in the eggs and stir them lightly, and cook for a minute more.

Take it off the stove, mix in the vanilla, and put in a mould to cool.

When dinner is ready, turn it out on a platter and put small bits of red jelly around it, or pieces of preserved ginger, or a pretty circle of preserved peaches, or preserved pineapple.

Have a pitcher of cream to pass with it, or have a nice bowl of whipped cream.

If you have a ring-mould, let it harden in that, and have the whipped cream piled in the centre after it is on the platter, and put the jelly or preserves around last.

Chocolate Corn-starch Pudding

Use the same rule as before, but put in one more tablespoonful of sugar. Then shave thin two squares of Baker's chocolate, and stir in over the teakettle till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg-cups to harden; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one.

Cocoanut Corn-starch Pudding

Make the first rule; before you put in the eggs, stir in a cup of grated cocoanut, with an extra spoonful of sugar, or a cup of that which comes in packages without more sugar, as it is already sweetened. Serve in a large mould, or in small ones, with cream.

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