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Peach Pudding

Put in a farina kettle, a scant quart of milk. Reserve one half cup of milk, with which to moisten, two tablespoons of corn starch. When the milk boils add corn starch, and stir constantly until it is thick; then remove from the fire. Add one tablespoon butter. Allow this mixture to cool. When this is done beat in the yolks of three eggs till the mixture seems light and creamy. Add one half cup granulated sugar; cover the bottom of the baking dish with two or three layers juicy peaches pared, halved and stoned; sprinkle over three tablespoons of granulated sugar. Pour on the custard carefully, and bake twenty minutes. Make a meringue with the whites of the three eggs and a tablespoon of powdered sugar, and return to the oven to brown. To be eaten cold with sweetened cream.