This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Obtained by steeping crushed maize in water and pressing it through straining material into troughs of water. Starch will not dissolve in cold water, but settles at the bottom.
(1)-Baked; made of 4 oz. starch, 1 qt. milk, scalded together; sugar, butter, eggs, flavoring. (2)-Boiled; 4 oz. starch, 1 qt. milk, sugar, butter, 2 yolks, flavoring. Starch is not to be cooked much, but token from the fire soon as thick; it turns thin with much boiling or baking.
The baked pudding with fruit jelly on surface; meringued; baked.
Have a proportion of starch instead of some of the flour.
White, useful for combinations of colors and to make without eggs; made by thickening boiling milk with starch, butter to whiten it, sugar, lemon; frozen as usual.
Soups, gravies, sweet-pudding sauces, etc., thickened with starch and allowed to simmer from 5 to 30 minutes, become clear and transparent as before, smooth and bright, as they would not be with flour.