461 pint of water,
Whites of 2 eggs,
1/2 a teaspoonful of vanilla,
1/2 a cup of sugar,
2 level tablespoonfuls of cornstarch,
1/2 a teaspoonful of cinnamon,
3 tablespoonfuls of cocoa.
Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint
of boiling water, stir until it thickens, add the sugar and the cocoa, which
have been thoroughly mixed together. Remove from the fire, add the
cinnamon and vanilla, and pour slowly over the stiffly beaten whites of
eggs. Pour at once into a pudding mould, and put away in a cold place to
harden. Serve with plain cream.--Mabel Richards Dulon.
Whites of 2 eggs,
1/2 a teaspoonful of vanilla,
1/2 a cup of sugar,
2 level tablespoonfuls of cornstarch,
1/2 a teaspoonful of cinnamon,
3 tablespoonfuls of cocoa.
Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint
of boiling water, stir until it thickens, add the sugar and the cocoa, which
have been thoroughly mixed together. Remove from the fire, add the
cinnamon and vanilla, and pour slowly over the stiffly beaten whites of
eggs. Pour at once into a pudding mould, and put away in a cold place to
harden. Serve with plain cream.--Mabel Richards Dulon.
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