An excellent CUSTARD dessert called snow PUDDING can be made by following the directions here given. This PUDDING is especially attractive when served with chocolate Sauce, as the Sauce makes an agreeable contrast in color as well as in flavor. Other Sauces, however, may be used with this dessert if desired. The yolks of the eggs may be made into a CUSTARD Sauce and served with it, or a fruit Sauce may be used.
(Sufficient to Serve Four)
- 1 pt. milk
- 2 Tb. corn starch
- 1/4 c. sugar
- 1/4 tsp. salt
- 2 egg whites
- 1/2 tsp. vanilla
Heat the milk in a double boiler, reserving a sufficient amount to moisten the corn starch. Mix the corn starch, sugar, and salt and moisten with the cold milk. Add this to the hot milk and stir continuously until the corn starch thickens the milk. Cook for 20 to 30 minutes and remove from the fire. Beat the egg whites until they are stiff and fold them into this mixture. Add the vanilla, pour into a serving dish or individual dishes, cool, and serve with chocolate or any desired Sauce.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)