The Institute cook book

1 pint milk 1 tablespoon cornstarch yi cup sugar Whites of 2 eggs 2 tablespoons sugar Slice the oranges into a pudding dish. Bring the milk to a boil and pour it on the egg which has been well beaten with the sugar and cornstarch. Boil until the mixture thickens ; pour over the oranges; cover with a meringue made of the whites of eggs and the two tablespoons of sugar; brown quickly in the oven. BLANC MANGE 66 level tablespoons cornstarch 1 1/2 cups scalded milk 1/4 cup cold milk Pinch of salt 1/2 cup sugar 1 teaspoon vanilla \ Stir the cornstarch and cold milk together, adding the sugar. Pour the scalded milk slowly over the first mixture and stir until it thickens. Cook in a double boiler for twelve minutes; pour into a wet mold and stand aside to cool. When ready to serve, turn from the mold and decorate with candied cherries or preserved fruit. Serve with cream and sugar or with boiled custard sauce. RICE BLANC MANGE 6 tablespoons ground rice Vs cup sugar 1 quart milk 1 teaspoon flavoring Soak the rice for twenty minutes; stir into the milk; boil and stir until it thickens, using a double boiler to prevent sticking. Add sugar and flavoring; pour into wet molds and stand away to cool. Serve with sugar and cream. HOMINY PUDDING 2 tablespoons ground hominy 4 tablespoons sugar 1 quart milk 3 eggs Pinch of salt 1 teaspoon flavoring Pick over the hominy and let it soak in the milk for half an hour; cook in a double boiler for forty -five minutes; pour over the beaten yolks and sugar ; add flavoring and beaten whites; bake in a slowoven for about twenty minutes. Serve with lemon, chocolate or other sauce. ALMOND CREAM 1 pint scalded milk 1 heaping tablespoon cornstarch Yolks of 2 eggs 3 drops almond extract 3 tablespoons brown sugar Whites of 2 eggs 2 tablespoons sugar Beat the yolks with the brown sugar and cornstarch; pour on them the scalded milk; stir until the mixture thickens; flavor and pour into a baking dish. With the whites of the eggs and granulated sugar make a meringue; spread over the custard and brown in the oven. TAPIOCA CUSTARD 3 tablespoons tapioca 4 tablespoons powdered sugar 1 quart milk Whites of 3 eggs Yolks of 3 eggs Pinch of salt 1 teaspoon vanilla Soak the tapioca over night; drain and put over the fire in the milk; boil slowly half an hour or until the tapioca is transparent. Pour this mixture on the yolks, well beaten with the sugar; and boil all until a custard is formed. Remove from the fire; add the beaten whites, salt and flavoring. Lemon juice may be substituted for the vanilla if preferred. COCOANUT TAPIOCA 4 tablespoons tapioca Vs cup shredded cocoanut 1 quart milk 1 teaspoon vanilla Yolks of 3 eggs Whites of 3 eggs % cup sugar 3 tablespoons sugar Soak the tapioca in water over night; drain and add the milk. Bring slowly to the boihng point; stir in the yolks of the eggs, beaten with the sugar. Cook until the custard thickens, stirring all the time; then remove from the fire and add the cocoanut and the vanilla. Make a meringue of the whites of eggs and sugar; pile lightly over the custard and set in the oven until delicately browned. PUDDINGS AND DESSERTS FamTolFJur MOUNTAIN-DEW PUDDING 6 rolled soda crackers 1 quart milk