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.
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