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Corn Starch Fruit Pudding

One quart of milk, four tablespoonfuls of corn starch, one tablespoonful of sugar, one egg, and a pinch of salt. Boil the milk in a farina kettle, reserving enough to moisten the corn starch.-- When it thickens, wet cups in cold water, drain them, then lay in the bottom of each cup two halves of canned peaches or a slice or two of orange, fill the cups with the pudding and when cold turn them out upon saucers. The syrup from the peaches is nice put in a rich pudding sauce, for this; or it is very nice eaten with cream and sugar.