Oriental Pudding.

Ingredients and Instructions

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let boil up. Then stir in 1 small cup of flour

sifted with 1 teaspoonful of baking−powder and a pinch of salt; stir until a smooth batter. Then remove from

the fire and stir in 4 well−beaten eggs, 1/2 cup of preserved ginger minced fine and 2 tablespoonfuls of the

syrup; mix thoroughly. Put into a well−buttered mold and let steam two hours. Serve hot with wine sauce.