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Baked Corn Starch Pudding

2 quarts of milk, scant. 1/2 pound, good weight, of corn starch. 4 ounces of sugar. 3 ounces of butter. 6 yolks of eggs. 1/2 teaspoonful of salt. 1 tablespoonful of vanilla extract.

Boil the milk with the sugar in it--which prevents burning at bottom. Mix up the starch with a little cold milk and then some hot, pour it quickly into the boiling milk in the kettle and almost immediately, or as soon as fairly mixed take it off the fire. Beat in the butter immediately to cool it; then the yolks beaten up with a spoonful of milk; flavor and bake about 20 minutes or till the eggs are fairly set. The art to be learned in all sorts of corn starch puddings is to cook the starch enough so that the rawness cannot be tasted, yet not enough to cause it to turn watery. Serve with Sultana sauce. Corn Starch Meringue. New York Pudding. Oswego Pudding, Etc. Anyone who has made the nonpareil or queen pudding will understand this in a moment when told it is the same thing done in corn starch. Make the pudding of corn starch as in the foregoing receipt. When barely set in the middle spread over the top--or drop portions with a spoon--of peach marmalade or preserves. Make that hot on top and spread meringue of 8 whites whipped firm and 6 ounces of sugar over it. Bake again about 5 minutes with the oven door open. Cream sauce.

The writer has seen more partial failures, probably, with this class of puddings than with any others, and asks to be excused for dwelling upon trifling details for that reason. They are excellent when excellently made. The marmalade on top must be made cooking hot before the meringue touches it if you would avoid having an undesirable albuminous syrup overflowing the pudding, and the meringue must be only dry-baked.

There are people who like chocolate in any form three-times a day, yet the liking is far from general. The following pudding is probably as good as can be made of its class. It should only be brought on along with some other commoner sort for alternative.