This must not be confounded with corn flour sold in packets,
which in some cases is the starch of Indian corn or maize, de-
prived of much of its nutritive value by the process it under-
goes to render it white and smooth. Indian corn flour is the
finely-ground flour of maize. "Properly prepared, it furnishes
a wholesome, digestible, and nutritious food." Like oatmeal,
it requires to be thoroughly well boiled. Vanilla is the most
suitable flavoring for this pudding, but any other may be used.
Mix the corn flour smooth in the cold milk and then stir in the
boiling milk. Sweeten and flavor. Put into a clean stewpan
and stir over the fire until it becomes thick ; beat in the egg, put
the pudding in a buttered tart dish and bake very slowly for
three-quarters of an hour.
657. Sunday Pudding— Ingredients — X '^- °f bread crumbs, ^

pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam.
Boil the bread crumbs in the milk, sweeten and flavor, and
when the bread is thick stir in the yolks of the eggs. Put the
pudding into a buttered tart dish, bake slowly for three-quarters
of an hour. Then spread over the top a layer of strawberry
jam, and on this the whites of the eggs beaten with a teaspoon-
ful of sifted sugar to a strong froth. Dip a knife in boiling
watei:, and with it smooth over the whites, put the pudding
again into a moderate oven until the top is a light golden brown.
Serve immediately.
Pastry and Puddings. 191

658. Yorkshire Pudding (i)— Ingredients— 1 egg, a pinch of salt,

milk, 4 tablespoonfuls of flour.
Take the egg and salt and beat with a fork for a few minutes.
