Home › Desserts › Fruit Pudding

Fruit Pudding

Cook together I cupful each of strained fruit juice and water. When boiling sweeten to taste, then stir in 3 scant tablespoonfuls of corn-starch mixed with 1/4 of a teaspoonful of salt and enough cold water to make a thin paste. Stir until thickened smoothly, then draw a little to one side and boil slowly for ten minutes. Whip the whites of 3 eggs to a stiff froth. Turn them into the boiling mixture and cook and fold in lightly for three minutes longer. Take at once from the fire and pour into a wetted mold, adding I or 2 layers of whole fruit. Serve very cold with a custard made with the egg yolks, I pint of milk, a pinch of salt, 3 tablespoonfuls of sugar and a few drops of suitable flavoring.