With custard sauce, for the pudding.
Almost done moving–it’ll be back to normal-ish next week!
Here’s another take on the pudding recipe from the November 7, 1910 edition of The Fort Wayne (Indiana) Sentinel:
Delicate pudding is made by boiling together for three minutes two-thirds of a cupful of orange juice, one-third of a cupful of lemon juice and one cupful of water. Sweeten to taste, then add a pinch of salt and three tablespoonful of corn starch dissolved in a little cold water. Stir until the mixture is thick and smooth, then boil slowly for ten minutes; add the stiffly whipped whites of three eggs and stir and cook ten minutes longer. Turn into a wetted mold and set aside. Serve very cold with a custard sauce made with the three egg yolks, one pint of milk, three tablespoonfuls of sugar and flavoring.
From a box sold in Christine, North Dakota.
2 c. water
1 c. sugar
2 Tbsp. cornstarch dissolved in water
3 egg whites, beaten
2 lemons, juice and zest
1 c. milk
3 egg yolks
3 Tbsp. sugar]
Boil 2 c. H20 and 1 c. sugar to dissolve. Add 2 Tbsp. cornstarch mixed with little cold H20. Cook over low heat 10 minutes.
Add beaten whites of 3 eggs. Cook 1 minute.
Add grated rind and juice of two lemons (orange juice if desired). Chill.
Dressing: Heat 1 c. milk. Add yolks of 3 eggs, beaten with 3 Tbsp. sugar. Cook over low heat until thick. Put pan into cold H20 at once. Then it won’t curdle.
Beat little to mix:
2 large eggs, or 4 yolks
1/3 c. sugar
1/4 [tsp.] salt
2 c. milk, scalded
6 custard cups
About 30-35 minutes, 350 deg.