Bring the milk and the sugar almost to a boil, then add the corn starch (stirred smooth with a little rnilk), and a pinch of salt. Stir it at the back of the range for five minutes, not allowing it to boil. Then take it off the fire; when a little cooled, stir in the eggs, and when well and smoothly mixed, place the kettle again on the fire for only a few moments, to be sure that the eggs are slightly cooked. Now stir in the flavoring, if it is an extract. Zest (sugar rubbed on fresh lemon-peel) is an exceedingly delicate flavoring. The vanilla powder boiled in the milk is better than the extract.
It makes a pretty dish to pour this into cups or little molds, and, when cold and solid, to arrange them in a circle or, according to taste, on a platter, with strawberry, grape, or any kind of fruit sauce, or whipped cream poured into the bottom of the dish; or, mold it in a circular form, and pile up any kind of berries in the centre, with or without whipped cream. For an invalid I prefer the other receipt for "a corn-starch pudding."
The common rule for corn-starch pudding is one quart of milk, three eggs, three table-spoonfuls of corn starch, one even cupful of sugar; add flavoring and a little salt.