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United States Pudding

Boil three-quarters of a pint of new milk with three ounces of fresh butter and half a tea-cupful of sugar. Stir in six ounces of corn-flour, pour the pudding into a bowl, and beat it briskly for some minutes. When it is almost cold, mix with it first the yolks, and afterwards the well-whisked whites, of four eggs. Butter a pudding-basin, and fill it with alternate layers of the cornflour paste thus prepared and jam, and let paste constitute the uppermost and undermost layers. Lay a round of oiled paper on the top of the pudding, and steam it over fast-boiling water till done enough. If preferred, the pudding may be baked in a brisk oven instead of being steamed. Serve with wine or brandy sauce in a tureen. Time to steam the pudding, one hour; to bake it, three-quarters of an hour.