*  Exported from  MasterCook II  *
                               Velvet Pudding
 Recipe By     : Miss Mary J. Wilson*
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         To Post
                 Posted Bake-Shoppe
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Eggs -- separated
    4      Cups          Milk
    1      Cup           Sugar -- divided
    4      Tablespoons   Cornstarch
           Pinch         Salt
    1      Teaspoon      Vanilla Extract
 Separate eggs; beat yolks wel and mix with milk.  Combine 3/4 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 1/4 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 well-known 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.
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