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Vanilla Pudding

Place a vanilla bean in a mortar together with one-half pound of sugar, pound well together, then sift. Separate the yolks from the whites of nine eggs, beat the yolks well, stir them in with one quart of cream, and then mix in the vanilla sugar. Whisk the whites of the eggs to a stiff broth, and mix them in lightly with the other ingredients. Butter the interior of a pudding-mould, pour in the mixture, and cover with a sheet of paper. Stand the mould in a saucepan of boiling water, and steam the pudding for a little less than an hour. In the meantime prepare the following sauce for the pudding: Pour one breakfast cupful of either canned or fresh pineapple juice into a small lined saucepan with the juice of one lemon. Put the pan over the fire until the contents are boiling, then pour it gradually over one tablespoonful of arrowroot, stirring it at the same time; return the sauce to the saucepan, and stir it over the fire until thickened. When cooked turn the pudding out of the mould onto a hot dish, strain the juice over it, and serve. Care must be taken that the water does not enter into the top of the mould, while the pudding is cooking, or it will be spoiled.