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Cornstarch Pudding

Pour two quarts of milk into a saucepan, adding six ounces of sugar, boil, and stir in seven or eight ounces of cornstarch, adding only a small quantity at a time. Cook gradually over the fire for about half an hour, then put in four ounces of butter and the whole of five eggs, or the yolks of eight. Turn the mixture into a dish or mould, and bake in a moderate oven until done. Turn it out, pour sweet sauce of some kind over, and serve.