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 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  Peach Pudding >



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



 Peel and cut about 1 quart of ripe peaches, put in a dish and pour over them a cup of white sugar; let a pint of milk get boiling hot by setting it in a pot of boiling water; add the yolks of 3 eggs well beaten, 1 tablespoonful of cornstarch made smooth with a little cold milk; stir all the time. As soon as thickened, pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar and spread over the top for frosting, set in the oven a few minutes to harden. Serve cold with cream. Berries or oranges can be substituted for the Readies.

Sister Lydia Garber, Redfield, Kans.

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