Cornstarch Pudding No. 1

2 cups milk 3 tablespoons sugar.

4 tablespoons cornstarch 3 egg whites.

½ teaspoon vanilla.

Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly until it thickens; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve.

Cornstarch Pudding No. 2

Follow receipt for Cornstarch Pudding No. 1, substituting three egg yolks for three egg whites.

Fruit Cornstarch Pudding

Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding.

Danish Pudding

½ cup tapioca.

3 cups boiling water.

½ teaspoon salt.

1 tablespoon lemon juice.

½ cup sugar.

1 tumbler Currant Jelly.

Soak tapioca in water several hours, and cook in same water until transparent. Add remaining ingredients. Mold, chill, and serve.

Sponge Cocoanut Pudding

Season Soft Custard with two tablespoons wine. Arrange in layers one dozen macaroons, one dozen lady fingers and one dozen cocoanut cakes.

Cover with Soft Custard and sprinkle with grated cocoanut.

Imperial Chocolate Pudding

4 tablespoons cornstarch 2 cups milk ¼ cup sugar ¼ teaspoon salt.

2 squares Lowney's Premium.

Chocolate 2 tablespoons hot water whites of 2 eggs.

¼ teaspoon vanilla.

Mix cornstarch, sugar, salt and milk; melt chocolate; add water, cornstarch mixture, and cook in double boiler thirty minutes; cool; add well-beaten egg whites, flavoring, and mold. Chill and serve with sugar and cream.

Roman Pudding

1 tablespoon gelatine 1 tablespoon cold water ¼ cup boiling water ¼ cup powdered sugar.

3 cups cream.

¼ cup Madeira wine.

¼ teaspoon salt.

1 can preserved figs.

1 cup beaten cream.

Soak gelatine in cold water; dissolve in boiling water; add wine and sugar. Stir until mixture thickens. Carefully fold in the whip from cream. Mold, chill, and serve with figs and beaten cream.

Snow Pudding

2 tablespoons granulated gelatine 2 tablespoons cold water ½ cup boiling water.

1 cup sugar.

⅓ cup lemon juice.

3 egg whites.

Soak the gelatine in cold water; dissolve in boiling water; add sugar and lemon juice. Stir till mixture thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with Custard Sauce.

Diplomatic Pudding

Line a mold with Lemon Jelly to the depth of one inch. Place a smaller mold on top of jelly and surround smaller mold with Lemon Jelly. When jelly is hard, remove, mold and fill with any flavored Bavarian Cream.

Pineapple Pudding

Pulp from one pineapple 4 eggs.

1 cup sugar ½ teaspoon salt.

Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.