Chocolate Corn-starch Pudding

Ingredients

• 1 pint of milk
• 2 heaping tablespoonfuls of corn-starch
• 4 tablespoonfuls of sugar
• Whites of three eggs
• two squares of Baker's chocolate
• ½ teaspoonful of vanilla

Method

1. 1

   Use the same method as before, but add one more tablespoon of sugar.

2. 2

   Melt the chocolate over the teakettle and stir it in thoroughly before adding the eggs.

3. 3

   Pour into egg-cups to harden and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 30. The excerpt below is the record exactly as published.

2 heaping tablespoonfuls of corn-starch. 3 tablespoonfuls of sugar. Whites of three eggs. Y2 teaspoonful vanilla. Beat the whites of the eggs very stiff. Mix the corn-starch with half a cup of the milk, and stir it till it melts. Mix the rest of the milk and the sugar, and put them on the fire in the double boiler. When it bubbles, stir up the corn- starch and milk well, and stir them in and cook and stir till it gets as thick as oatmeal mush ; then turn in the eggs and stir them lightly, and cook for a minute more. Take it off the stove, mix in the vanilla, and put in a mould to cool. When dinner is ready, turn it out on a platter and put small bits of red jelly around it, or pieces of preserved ginger, or a pretty circle FOR A LITTLE GIRL 115 of preserved peaches, or preserved pineapple. Have a pitcher of cream to pass with it, or have a nice bowl of whipped cream. If you have a ring-mould, let it harden in that, and have the whipped cream piled in the centre after it is on the platter, and put the jelly or preserves around last. Chocolate Corn-starch Pudding Use the same rule as before, but put in one more tablespoonful of sugar. Then shave thin two squares of Baker's chocolate, and stand it over the teakettle till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg-cups to harden ; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one. Cocoanut Corn-starch Pudding Make the first rule; before you put in the eggs, stir in a cup of grated cocoanut, with an extra spoonful of sugar, or a cup of that which comes in packages without more sugar, as it is already sweetened. Serve in a large mould, or in small ones, with cream. 116 A LITTLE COOK BOOK Baked Custard 2 cups milk. Yolks of two eggs. 2 tablespoonf uls of sugar. A little nutmeg. Beat the eggs till they are light; mix the milk and sugar till the sugar melts ; put the two together, and put it into a nice baking- dish, or into small cups, and dust the nutmeg over the tops. Bake till the top is brown, and till when you put a knife-blade into the custard it comes out clean. Cocoanut Custard Add a cup of custard to this rule and bake it in one dish, stirring it up two or three times from the bottom, but, after it begins to brown, leaving it alone to finish. Do not put any nutmeg on it. Tapioca Pudding 2 tablespoonfuls tapioca. Yolks of two eggs. 1/2 CUP °f sugar. 1 quart of milk. Put the tapioca into a small half-cup of water and let it stand one hour. Then drain it FOR A LITTLE GIRL 117 and put it in the milk in the double boiler, and cook and stir it till the tapioca looks clear, like glass. Beat the eggs and mix the sugar with them, and beat again till both are light, and put them with the milk and tapioca and cook three minutes, stirring all the time. Then take it off the fire and add a saltspoonful of salt and a half-teaspoonful of vanilla, and let it get per- fectly cold. Floating Island 1 pint milk. 3 eggs. One-third cup of sugar. Put the milk on the stove to heat in a good- sized pan. Beat the whites of the eggs very stiff, and as soon as the milk scalds, — that is, gets a little wrinkled on top, — drop spoonfuls of the egg on to it in little islands ; let them stand there to cook just one minute, and then with the skimmer take them off and lay them on a plate. Put the milk where it will keep hot but not boil while you beat the yolks of the eggs stiff, mixing in the sugar and beating that, too. Pour the milk into the bowl of egg, a little at a time, beating all the while, and then put it in the double boiler and cook till it is .as thick 118 A LITTLE COOK BOOK as cream. Take it off the fire, stir in a salt- spoonful of salt and half a teaspoonful of vanilla, and set it away to cool. When it is dinner-time, strain the custard into a pretty dish and slip the whites off on top, one by one. If you like, you can dot them over with very tiny specks of red jelly. Cake and Custard Make a plain boiled custard, just as before, with — 1 pint of milk. Yolks of three eggs. One-third cup of sugar. 1 saltspoonful of salt. 1/2 teaspoonful of vanilla.

Cook this with the app: pantry check, scaling, and the assistant.