The Pattern cook-book

Wet the corn-starch in a little of the milk, and add to it the beaten yolks. Place the rest of the milk in a double boiler to heat, and when scalding stir in the mixture of egg and corn-starch. Let the whole boil only about one minute after it thickens, and add the sugar and salt. Remove from the fire, and when the sauce is cold put in the vanilla, and set on the ice until needed. If the eggs are large, the corn-starch will not be needed ; or three yolks may be used for the custard, omitting the corn-starch in this case. In serving, pour a portion of the sauce around the pudding as it is placed on each dessert plate, but do not pour it on top. This dessert is easily and quickly made, the pudding itself really not requiring fire if hot water is at hand. CHOCOLATE CORN-STARCH. This pudding is to be eaten cold, and the following quantities will suffice for six persons. One pint of milk. One table-spoonful of corn-starch. Two table-spoonfuls of sugar. Two eggs (yolks). One-quarter tea-spoonful of salt. One tea-spoonful of vanilla. One-half tea-spoonful of butter. Beat the yolks of the eggs, and add to them a little of the milk ; then wet the corn-starch with a small quantity of the milk, and stir the two mixtures together. Place the rest of the milk on the fire in a milk-boiler, and when boiling, stir in the corn-starch, eggs, etc. Let the whole cook five minutes, add the salt, sugar and butter, and remove from the fire ; pour the pudding into a pudding dish, and when partly cooled, add the flavoring, stirring it in well. [illustration: 418 THE PATTERN COOK-BOOK] FOR THE CHOCOLATE. One-half cupful of milk. One-half cupful of grated chocolate. Three table-spoonfuls of sugar. One table-spoonful of vanilla. Two eggs (whites). Place the milk and chocolate together in a small saucepan set in another containing hot water, and cook until the chocolate is smooth and thick — generally about live minutes — stirring all the time. Add the sugar, remove from the fire, stir until cooled and put in the vanilla. Spread the chocolate mixture carefully, a spoonful at a time, over the corn-starch in the dish. Beat the whites of the eggs stiff, add one table-spoonful of sugar and two or three drops of vanilla, spread this icing on top of the chocolate, and brown delicately in the oven. This pudding should be in three layers when finished, first the corn-starch, then the chocolate, and then the browned whites of the eggs, which are called the meringue. It does not require sauce, and will be found a very dainty dessert by those who are fond of chocolate. ORANGE PUDDING. This pudding is to be served cold without sauce, and the following ingredients are sufficient for six persons. Three oranges. One-half a lemon (juice). One pint of milk. One table-spoonful of corn-starch. One cupful of sugar. Two eggs. One-quarter tea-spoonful of salt.