Democratic Sentinel, Volume 22, Number 14, Rensselaer, Jasper County, 9 April 1898 — How to Mske East`er Pudding. [ARTICLE]

How to Mske East`er Pudding.

To make Easter pudding, says the Woman’s Home Companion, put a pint of milk into a small saucepan, and set over the fire; moisten four tablespoonfuls of cornstarch with a little cold milk, and add to the milk in the saucepan, stir until thick, add half a teacupful of sugar and a tablespoonful of vanilla. Have ready a dozen eggshells that have been carefully emptied through a smitll hole in the top, fill them with the mixture, stand up in a pan of meal and set asid*e to harden. Turn a large soup plate upside down in the bottom of a round, two-quart tin pan, pour gelatin jelly over the soup plate and set aside to harden. Whip a pint of crean, turn the jelly out on a large, round dish, remove the soup plate. Cut strips of candied orange or lemon peel and put around the space for straws, and fill the center with the whipped cream. Teel the shells off the cornstarch eggs, arrange them in the center of the nest, send to the table, and serve in glass saucers.