BEST FOODS METHODS OF PREPARING. 139 



Corn-starch Pudding. Stir two tablespoonfuls of 

 corn-starch, mixed with cold milk, into three pints of 

 boiling milk slightly salted. Let it stand where it will 

 cook without burning for ten minutes ; then stir in one 

 cupful of sugar and the yolks of three eggs, with what- 

 ever flavoring is liked ; pour the pudding into a mold, 

 or into a large bowl, that has been dipped in cold water, 

 and set it in a cool place. When it is wanted for the 

 table, turn the pudding into a glass or earthen dish, and 

 serve it with a fruit-sauce, or with cream and sugar. 



Tapioca and Sago Puddings. Tapioca and sago make 

 delicious puddings, especially when one has cream and 

 fruit to serve with them. They are also easily made, re- 

 quiring but little time either in the preparing or the 

 baking, and are good whether warm or cold. Stir a cup- 

 ful of sago or tapioca that has soaked several hours in 

 cold water into a quart of boiling milk. Add two tea- 

 spoonfuls of corn-starch mixed with a little milk, three 

 beaten eggs, four tablespoonfuls of sugar, and a pinch of 

 salt. Stir well, pour it into a buttered dish, and bake it 

 twenty minutes. If preferred, the bottom of the dish 

 may be first covered with canned apples, peaches, or 

 pears ; or a handful of raisins, soaked in warm water, 

 may be added. 



Steamed Corn-meal Pudding. This is very relishable 

 with a winter dinner of corned beef and vegetables. Mix 

 one quart of sweet milk, two eggs, a cupful of currants, or 

 chopped raisins (it is very good, however, without any 

 fruit), a small cupful of brown sugar, half a teaspoonful 

 of salt, one cupful of wheat flour, enough of corn-meal 

 to form a thick batter, and two teaspoonfuls of baking 

 powder. Pour it in a pudding-dish, and steam steadily 



for three hours. 







Baked Corn- Meal Pudding. Stir one cupful of corn- 

 meal into a quart of boiling milk. Set it aside to be- 



