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Meringue Pudding

Put three tablespoonfuls of cornstarch into a basin, blend it until smooth with a small quantity of water, then mix in by degrees one pint of boiling milk; sweeten with two tablespoonfuls of sugar, and turn it into a saucepan. Stir the cornstarch over the fire with a wooden spoon, and boil it for five minutes; then move it to the side and stir in two ounces of butter broken into small pieces. When the butter has dissolved put in, one at a time, the yolks of four eggs, and beat them well. Butter a round pie-dish, put in one pint of canned peaches, and pour the cornstarch over them. Place the pudding in a brisk oven and bake for from twenty-five to thirty-minutes. Beat the whites of the eggs to a stiff froth together with two heaping tablespoonfuls of sugar. When the pudding is cooked, spread over the egg mixture, raising it to a point in the center, and return it to the oven for four or five minutes to set the meringue. When cooked take the pudding from the oven and place it away until quite cold. Then decorate it with candied fruits and angelica, serve on a flat plate, and surround it with a colored paper frill.