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Pear Dainty

I can preserved pears 5 ozs. (5 heaping tablespoonfuls) sugar 2 pints (4 cups) milk 3 ozs. (3 heaping tablespoonfuls) cornstarch 4 eggs I teaspoonful rose extract stones and chop the kernels, add them to the prune pulp, and allow to cool a little.

Clean the currants and soak them in the wine.

Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pour into a buttered earthenware dish, dredge with sugar, and bake for half an hour in a fairly hot oven. Serve hot.