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Charlotte Pudding

Miss L. Stagman.

Heat three pints of milk to a boiling point; stir into it the yolks of eight eggs well beaten, and one large tablespoonful of corn starch; let it then thicken a little, and sweeten and flavour to taste. Lay slices of sponge cake in a pudding dish; pour over the pudding; add to the top of it the whites of eight eggs well beaten, and flavour with lemon; then set it in the oven to brown lightly. To be eaten cold.