| Fanny Lemira Gillette - Booksellers and bookselling - 1889 - 560 pages
...little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn-starch in the rest of the milk; stir into the milk, and while boiling add the yolks and a cupful of grated chocolate. Flavor with vanilla. Frosting. — The whites of four eggs beaten... | |
| E. Neill, Marion Harland - Cookery - 1902 - 328 pages
...eggs, half cup sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the...yolks. Flavor with vanilla. FROSTING:. — Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon; spread it on the pudding,... | |
| J. Fred Waggoner - Casserole cooking - 1911 - 424 pages
...eggs, half cup sugar, and a little salt ; put part of the milk, salt and sugar on the stove and let it boil ; dissolve the corn starch in the rest of the...yolks. Flavor with vanilla. FROSTING. — Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon, spread it on the pudding,... | |
| Fanny Lemira Gillette, Hugo Ziemann - History - 2011 - 632 pages
...little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the cornstarch in the rest of the milk; stir into the milk and while boiling add the yolks and a cupful of grated cocoanut. Flavor with vanilla. _Frosting._--The whites of four eggs beaten to... | |
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