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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

CORNSTARCH CUSTARD
 

 Take 1 pint of milk, 2 eggs, 2 tablespoonfuls of cornstarch, and 3 tablespoonfuls of sugar. Heat the milk to boiling point, mix the cornstarch dissolved in a little water with the sugar and yolks of eggs; stir in the milk and let thicken, stirring constantly. Pour this over the stiffly-beaten whites of the eggs; flavor to suit the taste, and stir very lightly, so that the whites of eggs can be distinctly seen. Serve cold.

Sister Ida M. Eltenberger, Polo, Mo.