6 (l.) tsps. cornstarch.
1 tbsp. butter.
1/2 cup water.
1 egg.

Mix the cornstarch with 3 tbsps. cold water; put the remainder of the
water in the saucepan and set on to boil. Stir into this the mixed
cornstarch and cook until clear. Take from the fire, add the salt and
lemon, reserving 1/2 tsp. of the lemon. Beat the butter to a cream,
gradually beat into it the sugar, the yolk of the egg, lastly the
milk. Stir this mixture into the cooked ingredients, and bake in a
moderate oven for 20 minutes. Beat the white of the egg to a stiff
froth, beat into it 1 tbsp. of powdered sugar and the 1/2 tsp. of
lemon juice. Spread this over the hot pudding and leave in the oven
until slightly browned. (This pudding is better served very cold.)


BREAD PUDDING.

1 pint stale bread crumbs.
1 quart of sugar.
1 ssp. of nutmeg or cinnamon.
2 eggs.
1/2 tsp. salt.

Soak the bread crumbs for 1 hour in 1 quart of milk. Beat the eggs,
add the sugar and seasoning, stir all into the bread crumbs, bake 1
hour in a buttered pudding dish. (Raisins or currants may be added if
desired.)