juice of 1 can peaches and lay the cake in a glass dish; lay 1/2 the
peaches over the cake and pour some cold custard over it which is
made as follows:--Place a saucepan with 1 quart milk, 4
tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over
the fire and add 2 tablespoonfuls cornstarch; stir constantly till
just about to boil; then remove from the fire and when cold pour it
over the cake and peaches; beat the whites to a stiff froth, mix
with 2 tablespoonfuls powdered sugar, spread it over the top and
serve.

553. +Macaroon Meringue.+-- Place a saucepan with 1 quart milk, the
yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoonful
cornstarch over the fire and stir constantly till just about to
boil; remove instantly and when cold stir 1 cup finely chopped
almonds through it; put a layer of macaroons in a glass dish, pour
over 1/2 the custard, put another layer of macaroons and then custard
again; beat the whites to a stiff froth, add 1 tablespoonful
powdered sugar and spread it over the top.

554. +Lemon Custard Pudding.+-- 1 quart milk, 2 tablespoonfuls
cornstarch, 3 eggs, the juice of 2 lemons, the grated rind of 1 and
1/2 tablespoonful butter; mix the cornstarch with a little cold milk;
put the remaining milk over the fire, add the butter and as soon as
it begins to boil stir in the cornstarch; boil a few minutes,
stirring constantly; remove from fire and when cold mix the eggs
with 3/4 cup sugar, add the lemon juice and rind, stir this to a cream
and add gradually to the cornstarch; when well mixed fill it into a
buttered pudding dish and bake till the custard is set; serve cold.

555. +Cornstarch Pudding.+-- 1 quart milk, 4 tablespoonfuls
cornstarch, 5 eggs, 4 tablespoonfuls sugar and 1/4 teaspoonful salt;
mix the cornstarch with a little milk; put the remaining milk with
sugar and salt in a saucepan over the fire; as soon as it boils add
the cornstarch and let it boil for a few minutes, stirring
constantly; when done remove it to side of stove, add the well
beaten yolks of the 5 eggs; when well mixed together keeping it hot,
and beat the whites to a stiff froth and stir them into the mixture;
rinse out a mould with cold water, sprinkle with sugar, pour in the
mixture and set either in a cool place or on ice; serve with fruit
sauce.

556. +Cornstarch Meringue.+-- 1 quart milk, 4 tablespoonfuls
cornstarch, 4 tablespoonfuls sugar, 4 eggs and 4 tablespoonfuls
fruit jelly; bring the milk to a