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

SHORTCAKES AND PUDDINGS

CORNSTARCH PUDDING (Ohio)

Take 1 quart of milk, let come to a boil, 3 large tablespoonfuls of cornstarch wet with some cold milk, sugar to taste; when boiled remove from the stove and stir in the whites of 3 eggs well beaten; turn into a large bowl to cool. Sauce: Take 1 pint of milk, let come to a boil, 1 tablespoonful of cornstarch wet with a little cold milk, yolks of 3 eggs) sugar to taste; when boiled, flavor with vanilla. When cold, turn the white part into a large glass dish and pour the sauce around it.

Sister Kate Renneker, Baltic, Ohio.