Put a pint of milk in the double−boiler and on the
fire. Mix three
tablespoonfuls of cornstarch with a gill of milk and
one−third of a
teaspoonful of salt. Stir this into the milk when it
boils. Beat the whites of
four eggs to a stiff froth, and then gradually beat
into them half a cupful of
powdered sugar and one teaspoonful of vanilla. Add
this to the cooking
mixture, and beat vigorously for one minute. Rinse a
mould in cold water,
and pouring the pudding into it, set away to cool.
At serving−time turn out
on a flat dish, and serve with chocolate sauce.