Farina Pudding. Maltese Cross
Make according to last receipt, but boil three-quarters of an hour, and, ten minutes before taking it up, stir into it two eggs beaten light and thinned with three table-spoonfuls of milk. Cook slowly, and stir all the time, after these go in. To a quart of milk, use at least four table-spoonfuls of farina.
A good dessert for children—and not to be despised by their elders.