The Blue Grass Cook Book

page 219

      CARAMEL PUDDING
Mrs. Henry C. Buckner

  1 full pint of rich milk or cream,

  Yolks of 2 eggs,

  2 tablespoons sugar,

  1 tablespoon cornstarch,

  Wine, macaroons, or any kind of preserved fruit.

Heat the milk in a double boiler. Beat the yolks very light and add the sugar.
Stir the cornstarch with a little cold milk and add to the boiling milk, and add
macaroons or fruit. Cook till thick. Make a meringue of the 2 whites and 4
tablespoons of sugar, cover the top and set in oven and brown slightly.

      CHOCOLATE CUSTARD
V. C. G.

  1 quart of milk,

  4 eggs,

  1 1/2 bars of chocolate,

  Sugar to taste.

Scald the milk and stir the chocolate in after it is grated. Beat the eggs and
sugar together and stir into the milk, and let it cook till it is thick

< last page | next page >

Classic
Cook Books