Starch of various kinds is used in milk puddings. For children, invalids and dyspeptics such puddings are admirable. They must be thoroughly cooked, that the action of the heat may affect the starch. The combination of starch and milk gives a wholesome nutritive food, and the addition of eggs increases the food value.

Cornstarch Pudding, 329 Calories

(Individual Rule).

1 cup milk.

1½ tablespoons cornstarch.

1½ tablespoons sugar.

Speck salt. White 1 egg. Vanilla.

Scald the milk in double boiler. Mix cornstarch, sugar and salt thoroughly; add slowly the scalded milk, stirring constantly. Return to top of boiler and cook twenty minutes, stirring constantly for the first five or six minutes, then occasionally. Remove from fire and while very hot fold in lightly, but thoroughly, the well-beaten white of egg. When partially cooled add flavoring to taste; put into wet cups or molds, cool and then stand for several hours on ice. Remove from molds. Serve with a soft custard, mashed fresh berries, or whipped cream. Vary the pudding by adding a. little Walter Baker's chocolate, melted.

Pineapple Cream, 340 Calories

(Individual Rule).

1 cup milk.

1½ tablespoons cornstarch.

1½ tablespoons sugar.

Speck salt.

White 1 egg.

2 tablespoons grated pineapple.

Follow directions for Cornstarch Pudding, adding the pineapple instead of vanilla. Pour into individual molds and serve cold with cream.

Cornstarch Fruit Jelly, 166 Calories

(Two Servings.) 1 cup raspberry juice. 2 tablespoons cornstarch.

Sugar.

1 Without sugar.

Sweeten the juice to taste and heat to boiling point.. Make a smooth paste of the cornstarch and a little cold water, add slowly to the juice and cook thirty minutes in top of double boiler, stirring constantly at first. Pour into cold, wet molds. Serve cold with whipped cream and fresh, whole berries.

Malted Milk Blanc Mange, 280 Calories

(Two Servings).

2 tablespoons Horlick's Malted Milk.

2 tablespoons powdered arrowroot.

Speck salt. 1 tablespoon sugar. 1½ cups boiling water. ¼ teaspoon vanilla.

Mix the arrowroot and Malted Milk powder with a little cold water into a smooth paste. Add the boiling water slowly, cook in double boiler about twenty minutes, or until arrowroot is thoroughly cooked, add vanilla and pour into cold, wet molds. Chill and serve with Soft Custard or whipped cream.

Note

One teaspoon powdered coffee may be added to above before cooking, for Coffee Blanc Mange.

Nutritious Wheat Pudding, 252 Calories

(Individual Rule).

1 cup milk.

2½ tablespoons flour.

Speck salt.

White 1 egg.

¼ teaspoon vanilla.

Blend flour with a little of the cold milk. Scald remainder of milk and add flour mixture; cook thoroughly; add salt and flavoring and fold in the white of egg beaten slightly. Put into cold, wet mold, cool and set in ice box to harden. Serve with Soft Custard or whipped cream, or sprinkle with powdered sugar and pour over it one-fourth cup of fresh fruit juice or crushed fruit.

Gluten Pudding (For The Diabetic), 861 Calories

(Six Servings).

3 tablespoons Gum Gluten Flour. 1 pint hot milk. 1 pint cold milk. 1 egg.

1 teaspoon butter. 1 saltspoon salt. Cinnamon. Sweetina.

Blend Gum Gluten Flour with a little of the cold milk, add gradually to one pint hot milk. Cook thoroughly. Beat egg, add cold milk, the cooked mixture and salt, cinnamon and Sweetina to taste. Bake thirty minutes. A little fruit improves the flavor. Serve with whipped cream.

Irish Moss Jelly, 677 Calories

(Three Servings).

½ cup Irish moss. 2 cups boiling water. 4 figs.

Juice 1 lemon or orange. 1/3 cup sugar.

Soak, pick over and wash the moss. Put it into the boiling water, add the figs cut into strips and simmer about twenty minutes, or until it is very thick when dropped on a cold plate. Add lemon juice and sugar. Strain into a cold, wet mold.

Irish Moss Blanc Mange, 296 Calories

(Four Servings).

¼ cup Irish moss. 1½ cups cold water. 1¾ cups milk.

¼ saltspoon salt. 1/3 teaspoon vanilla.

Soak the moss in cold water about fifteen minutes. Remove from water, pick over and put into double boiler with the milk. Cook about twenty minutes, or until it thickens when dropped on a cold plate. Add salt, strain and flavor. Strain again and turn into small cold, wet molds. Chill and serve with cream and sugar or sliced fruit.