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

SHORTCAKES AND PUDDINGS

CORNSTARCH PUDDING #1 (Iowa)

Take 1 pint of milk, whites of 3 eggs, 2 tablespoonfuls of cornstarch, 3 tablespoonfuls of sugar, and a little salt. Put milk in double cooker, and when about the boiling point add the sugar and. cornstarch wet with a little of the milk, lastly the eggs whipped to a stiff froth; beat and cook a few minutes; put in moulds and cool; serve the following sauce: Bring to the boiling point 1 pint of milk, 3 tablespoonfuls of sugar; add the beaten yolks of the 3 eggs thinned with 1 tablespoonful of milk; stir until it thickens; flavor sauce and pudding to suit taste.

Sister Martha L. Fitz, Panora, Iowa.