Cornstarch Souffle Recipe

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Instructions
  1. Bring 1 quart milk and 1 tablespoon vegetable shortening to boiling point; beat 4 tablespoons cornstarch with 1 cup sugar, yolks of 5 eggs together and add to hot milk.
  2. Stir and cook 8 minutes, then add 1/4 teaspoon salt and 1 teaspoon vanilla extract.
  3. Pour into vegetable shorteninged fireproof dish.
  4. Beat up whites of eggs to stiff froth, then beat in 4 tablespoons sugar, pour over top of pudding and brown lightly in oven.

 




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