The following Corn-starch Pudding should be made in a day or two to utilize the yolks of the eggs, which will keep that length of time in a cool place, or Gold Cake can be made instead.

Corn-starch Pudding, Rich (Boiled)

6 tablespoonfuls corn-starch. Yolks of 10 eggs.

1 quart sweet milk. ½ cupful white sugar.

Slightly salt and scald the milk, wet the corn-starch in a little extra cold milk; turn the scalding milk over the starch gradually, stirring all the time. Add the eggs and sugar beaten together. Boil three minutes.

Cream and loaf sugar beaten together form a nice sauce. Any other sauce may be used.

Baked

Stir the corn-starch in with the scalding milt and let boil up, then add the eggs and sugar and pour into a buttered pudding-dish. Bake one-half hour and serve hot. Flavor the milk in both recipes with broken nutmeg, stick cinnamon or rose-water, removing the spices before stirring into the corn starch. This recipe will utilize the yolks of the eggs used in the Cocoanut Pudding given above. The baked pudding may be served without sauce, or the same ones used that are given for the boiled. If desired to make this pudding without reference to utilizing a certain amount of yolks, 5 eggs may be used instead of the 10 yolks.

Corn-Starch Pudding With Custard, (Delicious)

1 quart of milk. Take 1 pint when boiling, add 2 tablcspoonfuls of cornstarch wet smoothly with a little cold milk or water, 1 tablespoon-ful white sugar, flavor with lemon and let boil up two or three times. Then stir in the whipped whites of 2 eggs; remove and let cool. Make a custard of the remaining pint of milk and the yolks of the 2 eggs. Cook it in a pail set in a kettle of boiling water. Sweeten to the taste and flavor same as the corn-starch. When both are cold pour the custard over the pudding and serve.

The same pudding is delicious with ½ bowlful of whipped cream poured over and around it. Leave the pudding plain and flavor the cream with vanilla. When using the whipped cream make up the whole quart of milk, the entire 2 eggs and twice the quantity of corn-starch given, in the pudding itself.

Whipped cream alone served with cake makes a dainty dessert. The corn-starch pudding may be poured in small cups that have been previously dipped in cold water, and allowed to cool. Arrange these in a shallow dish, pouring the custard or cream around them.

All boiled corn-starch puddings may be molded in cups and served with any sauce or fruit desired. Jellies of various kinds are nice; also plum, currant or peach marmalade.

Corn-Starch Pudding (Plain)

1 quart boiling milk. ½ teaspoonful salt.

4 tablespoonfuls corn-starch.

Wet the corn-starch with a little cold milk or water, and stir into the boiling milk. Boil five minutes. Some cooks beat a tablespoonful of butter in. Serve hot with hot, milk sauce or cold, with any of the above accompaniments. Different brands of cornstarch differ somewhat in the thickening quality.

Corn-Starch Chocolate Pudding

3 cupfuls sweet milk. 1 cupful water. 3 tablespoonfuls grated chocolate.

4 tablespoonfuls corn-starch. ½ cupful sugar.

1 teaspoonful lemon or vanilla.

Dissolve the corn-starch and chocolate in the water. Scald the milk and stir this mixture slowly into the boiling liquid. Add the sugar and cook together a few minutes. Mold in one form, or in cups. Serve with sweetened cream or hard sauce. Baker's chocolate is the best.