FRENCH PUDDING
One quart of milk
three tablespoons of corn starch
yolks of four eggs
half cup sugar
a little salt
Put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla.
FROSTING.
Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give, it the appearance of snow·flake.
three tablespoons of corn starch
yolks of four eggs
half cup sugar
a little salt
Put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla.
FROSTING.
Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give, it the appearance of snow·flake.
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