Hot Weather Dishes

Philadelphia, 1888: what to eat when it is too hot to cook, from the cooking-school teacher who taught the city.

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Strawberry Pudding

I pint of strawberry juice The whites of three eggs 4 even tablespoonfuls of corn starch 1½ cup of powdered sugar Put the strawberry juice and sugar in a farina boiler, and stand it over the fire. Moisten the corn starch with a very little cold water.

Beat the whites of the eggs to a stiff froth. Add the moistened corn starch to the hot strawberry juice, stir continually until it thickens. Take from the fire and beat in the whites of the eggs. Turn into a mould to harden. Serve very cold with sugar and cream.

Raspberry, Blackberry and Currant Pudding may be made in precisely the same manner.

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