Simple recipes

Corn Flour as a food supplies the body with heat, and with force or motive power. Milk contains a large amount of flesh-forming food, fat in the form of cream, and salts. Thus it is that the combination of milk and Corn Flour forms an all-round food, containing all the food-stuffs required for the nourishment of the body, and in very suitable proportions. Corn Flour is given to young children in the form of milk soup, and later as a hot-baked pudding, or as a cold blancmange in summer. The greatest care is exercised in the manufacture of Brown & Polson’s “ PATENT” Corn Flour to produce a perfectly pure and sound article, therefore this Corn Flour combined with good sweet milk makes a very wholesome food. In addition this Corn Flour possesses a delicate nutty flavour which makes it very much liked by children. A VALUABLE PRopERTY oF CoRN FLOUR IN RELATION TO MILK. Sometimes children and invalids and even the healthy cannot assimilate milk owing to its curdling in the stomach. But if a little Corn Flour be well boiled with the milk—a tea-spoonful to a breakfast-cupful boiled for ten minutes— this will, in the great majority of cases, prevent the curdling of the milk in the stomach. The action of the Corn Flour is to break up the caseine curd which forms, and a light flocculent mass is the result. This makes the milk quite easy of digestion. Page 20 sy ca i rece Cold Sweets Corn Flour Blanc-Mange For 6 persons. Time 20 mins. 2.5 oz. (5 table-spoonfuls filled level) Brown & Polson's " Patent " Corn Flour. 1 pint (2 large or 4 small breakfast-cupfuls quite full) best Milk. 1 tea-spoonful Butter. A pinch of Salt. 1 oz. Sugar if desired, Mix the Corn Flour to a smooth cream with a little of the milk. Heat the rest of the milk to the boiling point in a roomy enamelled saucepan. Remove the saucepan from the fire. Pour the mixed Corn Flour slowly into the heated milk, stirring vigorously. Add the butter and salt. Then boil well for ten minutes (by the clock) stirring all the time. Pour into a quart mould and cool. When cold, turn out and serve. If desired to eat with the chill off, re-heat gently in the mould before the fire or in a very gentle oven. ‘Then turn out and serve. If flavouring is desired, add one table-spoonful castor sugar before boiling, and two or three drops of essence of vanilla, almond or lemon after boiling. Or a strip of lemon rind, a stick of cinnamon, or a bay leaf may be boiled with the milk and then removed. All sweet sauces make a good accompaniment to this blanc-mange. To MAKE A 1-PINT SHAPE, use half the above quantities. To MAKE 14-PINT SHAPE, use 14 oz. Corn Flour (3 table-spoonfuls filled level). 13 pints Milk (2 breakfast-cups quite full). To MAKE 14-PINT SHAPE, use 2 oz. Corn Flour (4 table-spoonfuls filled level). 14 pints Milk (24 large or 3 small breakfast-cupfuls). Notice that the amount of Brown & Polson’s ‘ Patent” Corn Flour required for 2 pints or 1 quart of milk is much less than that required of other Corn Flours— usually 4 ozs.—and therefore, Brown and Polson’s is more economical Earthenware Moulds specially made for Blanc-Mange Shape to be had from Brown & Polson, Ltd., Paisley. How to Serve a Blanc-Mange A blanc-mange made according to the previous recipe should be turned out into a glass dish, and may be served plain with milk or cream and sugar; or with any sweet sauce round the dish; or with stewed fruit placed round the dish, or served separately; or, again, with jelly or jam, or any sort of preserved fruit. Page 21 Cold Sweets Blanc-Mange Sponge For 4 to 6 persons. Time 10 to 20 mins. 2 oz. Brown & Polson’s “‘ Patent ”? Corn Flour. 1 pint Milk. 3 oz. Butter or Margarine. 2 Eggs. 2 oz. Castor Sugar. 3 tea-spoonful Vanilla Essence.