Corn Starch Pudding. Nellie Linsley
One pint sweet milk, whites of three eggs, two tablespoons corn starch, three tablespoons sugar, and a little salt. Put milk in kettle, and when it reaches the boiling point, add sugar, and the corn starch, dissolved in a little milk. Lastly, add the whites of eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds in a cool place, flavoring it with vanilla. To the remaining one-third, add half a cake of chocolate, softened and mashed. Put a layer of half the white pudding into the mold; over this the layer of chocolate, and then the remainder of the white. One-half a cocoanut or one-half a pineapple may be substituted for the chocolate.