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

SHORTCAKES AND PUDDINGS

SILVER PUDDING WITH GOLD DRESSING
 

 Take 4 tablespoonfuls of cornstarch dissolved in cold water, pour on enough boiling water to make a thick starch; beat the whites of 4 eggs to a stiff froth and stir in the starch while hot so as to cook the eggs. Dressing: Take the yolks of 4 eggs, 1/2 cup of sugar, 1 teaspoonful of vanilla; let come to a boil, then put in a separate dish and let cool.  After the starch is dished in sauce dishes, serve the Gold Dressing.

Sister Lizzie E. Smith, Morrill, Kans.