Scald the milk; mix the cornstarch with sugar and stir into the hot milk; and cook 15 minutes; then, before folding in the whites of the eggs, beaten stiff, add the vanilla. Turn into a mould which has been rinsed in cold water and set aside to become chilled and firm. Serve with currant jelly, cream and sugar, or with a soft custard.
For Chocolate Cornstarch Pudding, use
© 1903 All rights reserved. Published by Echo Point.