Can we ever have too much of a good thing?
2 cups milk 1/4 cup sugar
1/4 cup cocoa
1/4 cup cornstarch
1/2 teaspoon vanilla
Blend the cornstarch with an equal amount of milk. Heat the remainder of the milk in a double boiler; add the sugar, cocoa and vanilla. Add the moistened cornstarch, stirring until the milk has thickened. Cook one to two hours in the double boiler. Serve with a sauce. Malted milk may be substituted for the cocoa.
4 tablespoons cornstarch 2 cups milk
4 tablespoons sugar 1/2 cup cocoanut
Moisten the cornstarch with four tablespoons of milk. Heat the remainder of the milk with the cocoanut. When the flavor is entirely extracted from the cocoanut, strain it out. Add the sugar and moistened cornstarch. Stir until thickened; then cook in a double boiler one to two hours. Turn into individual molds wet with cold water or into a shallow, oblong pan, and cut into squares.
1 tablespoon butter 3 tablespoons sugar 1 quart milk
4 tablespoons cornstarch
1 cup chopped dates
1 teaspoon almond extract
1/2 teaspoon vanilla
Heat the milk and sugar in a double boiler. Mix the cornstarch in cold milk, and stir in the hot milk. Cook twenty minutes. Add chopped dates. Remove from the heat, and add almond and vanilla extract. Serve with whipped cream with a seeded date on top.
3 tablespoons rice flour or corn-starch 3 tablespoons white cornmeal
4 tablespoons sugar 1/2 cup shaved citron 1/2 teaspoon cinnamon
3 cups milk
Mix the rice flour and cornmeal. Scald milk, and pour over the flour and meal. Stir over the fire until quite thick. Add sugar, citron and cinnamon, and cook in double boiler two or three hours. Turn into molds or a glass dish, and serve with whipped cream.
5 cups milk 1/2 cup rice
1/2 teaspoon salt 1/3 cup sugar
Grated rind of 1/2 lemon
Wash the rice, mix ingredients, and pour into a buttered dish. Bake three hours in a very slow oven, stirring three times during the first hour to prevent rice from settling. Should not brown the first hour. Stir at the end of the second hour. The milk should be like thin cream. If this pudding is to be served quickly use four cups of milk instead of five, but it is better to use five and cook longer. Serve with preserves.
4 ounces of rice 1 quart of milk
Nutmeg or vanilla Sugar
Wash the rice, and put it in a double pan. Boil the milk, and pour it over the rice. Let it cook for two hours, and then sweeten with sugar and flavor to taste. Milk rice is very liable to burn, so that it is safer to use a double pan. It takes longer to cook in this way, but it is much more satisfactory. Serve cold with jam. An attractive dish is made by molding the rice in small cups.