Cornstarch Pudding

1 pint milk

2 tablespoons cornstarch

3 tablespoons sugar 1/2 teaspoon vanilla

Dissolve the cornstarch in a little cold water. Stir the sugar into the milk, and place it on the fire. When it begins to boil, add the dissolved cornstarch. Stir constantly for a few minutes. After it becomes of the right consistency it can be left to cook for half an hour, to do away entirely with the raw taste resulting from too little cooking. When thoroughly cooked, remove from fire, add the vanilla, and turn into a mold. Serve with fruit sauce or thick cream.

Caramel Cornstarch Pudding

1 tablespoon sugar

1/4 teaspoon salt

4 tablespoons cornstarch

2 tablespoons water I pint milk 1/2 cup caramel

To prepare the caramel, melt one-half cup granulated sugar. Stir over the fire until it becomes a rather dark brown but clear color, taking care not to burn. Add one-half cup boiling water slowly, and cook until the hardened sugar is dissolved. Caramel may be bottled up, and kept indefinitely, to be used for coloring and flavoring.

Heat the milk with the caramel in a double boiler. Mix sugar, salt and cornstarch, and braid with cold water. Turn the hot milk into the cornstarch, stirring meanwhile, and return to the double boiler, and cook forty-five minutes, stirring occasionally. Turn into molds or into a large dish. Serve with whipped cream.