This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 cupfuls scalded milk 1 cupful cold water 1/2 cupful corn starch
6 tablespoonfuls sugar 1/2 teaspoonful 'salt 1 teaspoonful vanilla
Mix the corn starch, sugar and salt together, dilute with the cold water, and add to the scalded milk, stirring constantly until it is thick. Then set over hot water and cook thirty minutes. Add the flavoring, pour into a mould wet in cold water, and chill.
3 cupfuls scalded milk 1/2 cupful corn starch 6 tablespoonfuls sugar 1/2 teaspoonful salt
1/2 cupful cold water
1 teaspoonful vanilla or orange extract
2 egg whites
Mix together the corn starch, sugar and salt, and dilute with the cold water. Add to the scalded milk and cook directly over a slow heat till thick, stirring constantly. Then place over hot water and cook thirty minutes, stirring occasionally. Remove from the heat and pour slowly onto the egg whites, beaten very stiff. Beat well, turn into a mould or custard cups dipped in cold water, and chill. Serve with sugared raspberries, strawberries or peaches, or with a caramel, chocolate or coffee nut sauce, when fruit is not at hand.
Make according to the recipe for White Corn Starch Pudding, adding two ounces (squares) of shaved chocolate to the milk while it is scalding. Flavor with vanilla. If desired, the egg whites may be omitted.
Observe the proportions as given in White Corn Starch Pudding; scald 2 1/2 tablespoonfuls of coffee in the milk, strain through cheescloth, and complete the cookery as directed.
1/2 cupful corn starch
1 cupful cold water
2 cupfuls boiling water 1 cupful sugar
1/2 teaspoonful salt 1/4 cupful lemon juice Whites 2 eggs
Blend the corn starch, salt and sugar with cold water; pour into this the boiling water and cook for fifteen minutes, then for thirty minutes in a double boiler, stirring often. Cool a little, add the lemon juice and pour onto the beaten egg whites, stirring briskly. Mould in individual cups, and serve with custard sauce.
1/2 cupful corn starch
1 cupful strawberries and pulp 2 cupfuls boiling water
1/4 teaspoonful salt
2 tablespoonfuls lemon juice
2 egg whites
3/4 cupful sugar
Blend the corn starch with the salt, sugar and strawberry juice. Pour onto this the boiling water, let boil up once, then cook thirty minutes over hot water. Cool a little, add the lemon juice, then pour the mixture slowly onto the stiffly-beaten egg whites. Beat briskly; mould in individual cups dipped in cold water and serve with sliced and sugared strawberries.
Follow the proportions and directions given in Strawberry Corn Starch Pudding, substituting raspberries for the strawberries.
Follow the proportions given in Strawberry Corn Starch Pudding, substituting three cupfuls of stewed or baked rhubarb for the strawberry juice and the boiling water, and increasing the sugar to one cupful.
3 cupfuls stewed blueberries, well sweetened Grating lemon rind
1/2 cupful corn starch mixed to a paste with 1 cupful cold water
Heat the blueberries to boiling point, add the corn starch, and after the mixture has boiled cook over hot water for thirty minutes. Pour into individual wet moulds, and let stand till very cold. Serve with whipped cream, flavored with a little lemon extract.
Follow the proportions given in Blueberry Mould, substituting blackberries for blueberries; strain the blackberries after stewing.
2 tablespoonfuls corn starch 1 tablespoonful butter 1/2 cupful sugar Few grains salt
Juice 1 1/2 lemons
2 cupfuls boiling water
1 sliced banana
1 cupful cooked figs, diced
Mix together the corn starch, butter, sugar and salt. Add the water, boiling rapidly, and stir briskly until the mixture looks clear; then set over hot water to cook thirty minutes longer. Half cool, add the lemon juice, and pour over the fruit in a glass bowl.
1 cupful prunes
2 cupfuls boiling water 1/4 cupful sugar
Few grains salt
1 1/2 tablespoonfuls corn starch A few shavings of orange rind 1 tablespoonful lemon juice
Wash the prunes and soak twelve hours in 2 cupfuls of cold water. Add the orange rind and salt, and cook the prunes until nearly tender. Add the sugar and finish cooking. Skim out the prunes from the syrup. There should be 1 1/2 cupfuls of liquid left; if there is not, add boiling water to make up the balance. Thicken with the corn starch, dissolved in a little cold water, and let boil up once. Add the lemon juice; remove the stones from prunes, add the prune syrup to the fruit and serve hot on French toast, or ice cold with whipped cream.