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Snow Pudding, with Corn Starch, No. 2. — Dissolve, or rub up smoothly, 3 table-spoonfuls of corn starch with cold water; then pour on 1 pt. of boiling water; beat well the whites of 3 eggs and stir in, it all being done in a suitable earthen dish, to steam it in 10 or 15 minutes.
Sauce for Same. —Beat the yolks of the eggs into 1 cup of sugar, then the same amount of sweet milk, and 1 table-spoonful of butter; boil till quite thick. If enough is made to leave over, it is nice cold at tea-time; many prefer it cold.
Sauce for Puddings—The Author's Favorite. —The best sauce to suit me is made by using rich cream with plenty of pulverized sugar, so the spoon will fetch it up from the bottom of the "boat, " or bowls, at every dip— and I like to dip deep every time; milk does very well, but it is well-known that it is not so rich as cream; but half-and-half does excellently. Use any flavoring you please; grated, nutmeg is the most common with cream sauce.
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