Corn Starch Pudding
One quart of milk, six tablespoonfuls of cornstarch, three eggs, one teaspoonful of salt. Put the milk in a basin, and set the basin into a kettle with boiling water, and when it comes to a boil stir in the cornstarch and eggs, which prepare in the following manner: Wet the cornstarch with one cup of cold milk, and then stir into it the eggs which are well beaten. After the starch is added to the boiling milk it will cook in three minutes: beat well to make smooth. Serve with sugar and cream or wine sauce. Never add the eggs after the starch has been stirred into the boiling milk; if you do the egg will be in spots in it.