The Cream

One-half pint of milk. -

One egg (yolk only).

One and one-half table-spoonfuls of sugar.

One even table-spoonful of corn-starch.

One-half tea-spoonful of salt.

Two tea-spoonfuls of vanilla.

One-half tea-spoonful of butter.

Place the yolk of the egg in a tea-cup, beat it light with a fork, and add two table-spoonfuls of the cold milk. Place the corn-starch in another cup, add to it the same quantity of milk, and when the starch is well dissolved, add the egg mixture. Place the rest of the milk on the fire in a small double-boiler, or in a sauce pan set in another containing hot water; and when it boils, stir in the mixture of egg and corn-starch. Let the whole boil three minutes, add the salt, sugar and butter, remove from the fire, and when cool, add the flavoring. Pour a small spoonful of the cream into the hollow in each puff, replace the top taken off to admit the cream, and serve.

These puffs may be eaten hot without the cream and with a strawberry sauce.

Silver Pudding

Five eggs.

One quart of milk.

One-half cupful of sugar.

One-half table-spoonful of butts.

One tea-spoonful of vanilla.

One-quarter tea-spoonful of salt.

Butter a quart pudding-mould. Separate the whites of the eggs from the yolks, being very careful not to leave a particle of yolk with the whites. Put one-third of the sugar and half a table-spoonful of the milk with the whites, and beat the mixture with a spoon until it breaks readily when poured from the spoon; then add a pint of the milk, half the extract and half the salt, and when all is well blended, pour the mixture through a fine strainer into the mould. Set the mould in a pan, and pour enough hot water about it to reach almost to its top. Place the whole in a moderate oven for three-quarters of an hour, being careful that the water in the pan does not boil. When the custard is properly cooked, the blade of a knife inserted in it will come forth clear and free from any milky appearance. As soon as the custard is done, set the mould where it will become very cold. While the custard is cooking, place the beaten yolks of the eggs in two table-spoonfuls of the remaining pint of milk, set the rest of the milk on the fire in a double-boiler, and when it is scalding hot, add the egg, and cook two minutes; then remove the custard from the fire, add the rest of the salt and sugar, and set it away to become thoroughly cold, after which the vanilla should be put in. At serving time turn the baked custard into a flat glass dish, and pour the soft custard around it. This pudding makes a good dessert for Sunday dinner, as it is all the better for being made the day before it is served.

Strawberry Pudding

One cupful of flour.

Two cupfuls of sugar.

Four eggs.

One tea-spoonful of baking-powder.

One lemon (juice).

One quart of strawberries.

One half pint of cream.

Beat together a cupful of the sugar, the lemon juice and the yolks of the eggs ; also beat the whites to a stiff froth, and add them to the yolks and sugar; then mix the powder and flour thoroughly and stir them in gradually. Butter a deep, round pan, pour in the mixture, and bake forty minutes in a moderate oven. While this cake is baking, pick over and crush the berries, add to them the rest of the sugar, and set away in a cool place. Whip the cream light with a whip-churn or a Dover egg-beater, and set it away to cool also. When the cake is baked and has become cool, place it in a large pudding-dish, pour the strawberries over it, heap the whipped cream upon the fruit, and serve. More cream may, if desired, be used than is called for in this recipe. To make this pudding properly, the berries should be very juicy when emptied upon the cake. Stale sponge cake may be utilized in this way. Raspberries may be used in place of strawberries, and will require less sugar.