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Farina Custard Pudding

2 quarts of milk. 7 ounces of farina. 6 ounces of sugar. 4 ounces of butter. 8 yolks, or else 5 whole eggs.

Boil the milk with the sugar in it and a pinch of salt. Sprinkle in the farina dry, beating all the while with the large egg-whip to avoid having lumps in it, as if making mush. Let the farina cook slowly half an hour or more. Farina kettles not needed when there is sugar in the mixture, and set at the back of the range. Then mix in the butter and beaten eggs. Bake in two buttered pans about 20 minutes.