Recipe - Velvet Pudding

4 Eggs; separated
4 cup Milk
1 cup Sugar; divided
4 tablespoon Cornstarch
1 pn Salt
1 teaspoon Vanilla Extract

Separate eggs; beat yolks wel and mix with milk. Combine Three fourths cup sugar,
cornstarch, and salt. Add milk and egg yolks to sugar mixture. Cook in
double boiler until thick, stirring often. Remove from heat; add vanilla.
Beat egg whites and One fourth cup sugar until stiff. Put budding in a baking dish
and spread egg whites over the top of the pudding. Brown the meringue in a
350° oven until desired brown. Serves 10.

The pudding is also delicious if the egg whites are folded into the pudding
while it is hot.

*Miss Wilson is a member of the wellknown Greenbrier County family and
resides at "Valley View Farm." The residence, originally the "Tuckwiller
Tavern," is well documented in Ruth Woods Dayton's book about Greenbrier
Valley homes.

Recipe by: Miss Mary J. Wilson* Posted to MCRecipe Digest V1 #669 by Bill
Spalding billspa@icanect.net on Jul 13, 1997