Page 59 - Always Virginia

Always Virginia 47

George’s family, and all our guests. It’s the most requested dessert
I’ve ever made. July 12 is my birthday as well as my parents’ wedding
anniversary, my wedding anniversary, and my son Jack’s wedding
anniversary. Celebrate with a batch of this sweet every July 12th!”

Virginia’s Corn Starch Pudding

5-6 tablespoons of sugar (Can cut back to 3-4 tablespoons.)
1 heaping tablespoon corn starch (Be sure to measure in a table-
spoon, and not a dessert spoon.) 1-3 eggs (Choose the number for
the richness. One is plenty.) 2 cups of scalded skim or whole milk.

1. In first pan, mix sugar, corn starch, egg yolk(s) into pan
large enough to hold four cups. Slowly add in 1/4 cup of cold milk,
stirring till creamy so it won’t get lumpy. Set aside.
2. In second pan, heat the remaining nearly 2 cups of milk till
scalded (not quite to boiling).
3. Pour scalded milk from pan #1 into pan #2’s creamy corn
starch.
4. Add bananas or coconut (if you want) now.
5. Stir constantly over medium to low heat until mixture coats
the spoon. Be careful not to scorch the pudding on the bottom of
a pan that is too hot.
6. Fold in egg white(s) which can be whipped or not, and stir.
7. Pour from pan to bowl for pudding, cool, and eat.
8. Or, pour from pan into previously browned pie crust, which
can then be topped with meringue peaks and baked in oven till
meringue tips are golden.
—Virginia Day Fritscher
Christmas 2000