3. Beat eggs, add sugar, salt and milk.
4. Pour over cake in mould; cover, let stand 1 hour.
5. Steam 13^ hours; serve hot with a light pudding sauce.
CORNSTARCH, RICE AND TAPIOCA DESSERTS
General proportions for a soft cornstarch mould —
2 tb. cornstarch mixed with
2 tb. cold milk to
1 c. hot milk.
In recipes of 2 c. liquid or more, 1 egg or 2 whites may be
used to substitute 1 tb. cornstarch.
Cornstarch mixtures should be given a long cooking to
improve the flavor.
BLANC MANGE.
3^c.
2T.
1 T.
f.g.
1 tb.
3 drops
2 c. hot milk.
4 tb. cornstarch.
2 tb. sugar.
li T. salt.
M c. cold milk.
y2 T. vanilla.
1. Mix cornstarch, sugar and salt with cold milk.
2. Add slowly to hot milk in double boiler.
3. Stir constantly until thick.
4. Cover and cook 45 mins., stirring every 10 mins.
5. Remove from heat, add flavoring; pour into moistened
moulds, chill.
258
CANADIAN COOK BOOK
6. Serve with raw or canned fruit, jelly or sugar and
cream.
CHOCOLATE BLANC MANGE.
Vz c.
1 T.
f.g.
1 tb.
1 T.
4 drops
2 c. milk.
3 tb. cornstarch.
yi c. sugar.
T. salt.
yi c. cold milk.
1 oz. chocolate.
T. vanUla.
1. Make as plain blanc mange.
2. Melt chocolate over hot water; add when milk mix-
ture begins to thicken.
3 tb.
3 tb.
He.
1 tb.
f.g.
1 tb.
CARAMEL PUDDING.
IM c. sugar, brown or white.
y c. boiling water.
2 c. scalded milk.
43^ tb. cornstarch.
^ T. salt.
1-^ f cold milk.
4 drops
^2 C.
1 egg.
3^ T. vanilla.
1. Melt sugar to caramel; add boiling water gradually;
cook until caramel is fairly thick.
2. Mix cornstarch, salt and cold milk; add gradually to
hot milk in a double boiler.
3. Stir constantly and as mixture begins to thicken add
caramel.
4. Cook 45 mins., stirring every 10 mins.
5. Add egg, well beaten; cook 5 mins. longer.
6. Add flavoring, pour into serving-dish.
7. Chill, serve with cream and sugar.
BUTTERSCOTCH PUDDING.
4 tb. butter.
Syth. cornstarch.
1 c. brown sugar.
2y c. milk.✪ Gipsy Pudding
1 egg or 2 yolks.
3^ T. salt.
ly tb. caramel.
DESSERTS
259
1. Melt butter, add cornstarch; blend well.
2. Add sugar, then the scalded milk.
3. Cook over hot water, stirring constantly until thick.
4. Cook 45 mins., stirring every 10 mins.
5. Add egg, well beaten, caramel and salt.
6. Cook 5 mins. longer; pour into serving dish; serve
with cream and sugar.
CORNSTARCH SOUFFLE.
f.g.
1 tb.
3 drops
2 c. scalded milk.
3 tb. cornstarch .
3^ c. sugar.
Vs T. salt.
3^8 c. cold milk.
1 egg or 2 whites.
1^ T. vanilla✪ Cornstarch Souffle.
1. Mix cornstarch, sugar and salt with cold milk.
2. Add gradually to hot milk, stirring constantly, until
thick.
3. Cook 45 mins., stirring every 10 mins.
4. Add yolk of egg, well beaten; cook 5 mins.
5. Add vanilla and beaten whites; beat with wire beater
until well blended.
6. Turn into serving dish or moistened moulds.
7. Serve with sugar and cream or Custard Sauce.
PINEAPPLE SOUFFLE.
Make as Cornstarch Souffle, omitting 3^ c. hot milk;
add 3^ c. grated pineapple and juice just before adding whites
of eggs.
LEMON SNOW.
2tb.
% c. sugar.
Piece
Few shavings lemon rind.
Vsc.
1 3^ c. boiling water.
3^tb.
3 tb. cornstarch.
^tb.
}4 c- cold water.
^tb.
% c. lemon juice.
2 whites of eggs.✪ Lemon Snow
1. Make a syrup of sugar, water and lemon rind; boil
3 mins., remove rind.
2. Mix cornstarch with cold water, add gradually to
C.R.— 18
260
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3. Beat eggs, add sugar, salt and milk.
4. Pour over cake in mould; cover, let stand 1 hour.
5. Steam 13^ hours; serve hot with a light pudding sauce.
CORNSTARCH, RICE AND TAPIOCA DESSERTS
General proportions for a soft cornstarch mould —
2 tb. cornstarch mixed with
2 tb. cold milk to
1 c. hot milk.
In recipes of 2 c. liquid or more, 1 egg or 2 whites may be
used to substitute 1 tb. cornstarch.
Cornstarch mixtures should be given a long cooking to
improve the flavor.
BLANC MANGE.
3^c.
2T.
1 T.
f.g.
1 tb.
3 drops
2 c. hot milk.
4 tb. cornstarch.
2 tb. sugar.
li T. salt.
M c. cold milk.
y2 T. vanilla.
1. Mix cornstarch, sugar and salt with cold milk.
2. Add slowly to hot milk in double boiler.
3. Stir constantly until thick.
4. Cover and cook 45 mins., stirring every 10 mins.
5. Remove from heat, add flavoring; pour into moistened
moulds, chill.
258
CANADIAN COOK BOOK
6. Serve with raw or canned fruit, jelly or sugar and
cream.
CHOCOLATE BLANC MANGE.
Vz c.
1 T.
f.g.
1 tb.
1 T.
4 drops
2 c. milk.
3 tb. cornstarch.
yi c. sugar.
T. salt.
yi c. cold milk.
1 oz. chocolate.
T. vanUla.
1. Make as plain blanc mange.
2. Melt chocolate over hot water; add when milk mix-
ture begins to thicken.
3 tb.
3 tb.
He.
1 tb.
f.g.
1 tb.
CARAMEL PUDDING.
IM c. sugar, brown or white.
y c. boiling water.
2 c. scalded milk.
43^ tb. cornstarch.
^ T. salt.
1-^ f cold milk.
4 drops
^2 C.
1 egg.
3^ T. vanilla.
1. Melt sugar to caramel; add boiling water gradually;
cook until caramel is fairly thick.
2. Mix cornstarch, salt and cold milk; add gradually to
hot milk in a double boiler.
3. Stir constantly and as mixture begins to thicken add
caramel.
4. Cook 45 mins., stirring every 10 mins.
5. Add egg, well beaten; cook 5 mins. longer.
6. Add flavoring, pour into serving-dish.
7. Chill, serve with cream and sugar.
BUTTERSCOTCH PUDDING.
4 tb. butter.
Syth. cornstarch.
1 c. brown sugar.
2y c. milk.
1 egg or 2 yolks.
3^ T. salt.
ly tb. caramel.
DESSERTS
259
1. Melt butter, add cornstarch; blend well.
2. Add sugar, then the scalded milk.
3. Cook over hot water, stirring constantly until thick.
4. Cook 45 mins., stirring every 10 mins.
5. Add egg, well beaten, caramel and salt.
6. Cook 5 mins. longer; pour into serving dish; serve
with cream and sugar.
CORNSTARCH SOUFFLE.
f.g.
1 tb.
3 drops
2 c. scalded milk.
3 tb. cornstarch .
3^ c. sugar.
Vs T. salt.
3^8 c. cold milk.
1 egg or 2 whites.
1^ T. vanilla.
1. Mix cornstarch, sugar and salt with cold milk.
2. Add gradually to hot milk, stirring constantly, until
thick.
3. Cook 45 mins., stirring every 10 mins.
4. Add yolk of egg, well beaten; cook 5 mins.
5. Add vanilla and beaten whites; beat with wire beater
until well blended.
6. Turn into serving dish or moistened moulds.
7. Serve with sugar and cream or Custard Sauce.
PINEAPPLE SOUFFLE.
Make as Cornstarch Souffle, omitting 3^ c. hot milk;
add 3^ c. grated pineapple and juice just before adding whites
of eggs.
LEMON SNOW.
2tb.
% c. sugar.
Piece
Few shavings lemon rind.
Vsc.
1 3^ c. boiling water.
3^tb.
3 tb. cornstarch.
^tb.
}4 c- cold water.
^tb.
% c. lemon juice.
2 whites of eggs.
1. Make a syrup of sugar, water and lemon rind; boil
3 mins., remove rind.
2. Mix cornstarch with cold water, add gradually to
C.R.— 18
260