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Boiled Farina Pudding

2 quarts of milk. 1/4 pound of sugar. 7 ounces of farina. 4 ounces of butter. 3 yolks of eggs. Salt and flavoring.

Nearly the same as corn starch pudding. Boil the milk and sugar and sprinkle in the farina dry, beating like making mush. Let cook slowly half an hour with the lid on, at the back of the range. Then add eggs and butter. Lemon, wine, vanilla, custard, or cream sauce. "Such puddings as the two last come in just right for second puddings." "What do you mean by second puddings?--they are just right for first." "But to offset the rich pudding, just as rich as it can be, the other has to be plain and of a lighter kind, such as your apple custards and fruit souffles and plain rice puddings to suit people of simpler tastes" "Not now. The fashion of having two hot puddings at once is abandoned in all the best hotels. Instead of matching your puddings, one rich and one plain, or one baked and one steamed, you now match your one hot pudding with your cold creams and custards and floats and the pastries, and some of these are rich enough to require the pudding to be as simple as the corn starch, if all are to be pleased. And don't have a brandy sauce pudding at the same time with a cold tipsy custard--give the people who abhor liquor a chance."