The same pudding may be made with the yolks
of eight to ten eggs, a custard of a quart of milk,
to which is added two ounces of gelatin (without
the chocolate), into a plain Farina Custard, and
served with cream, or a cold fruit sauce.
580.— COLD CORNSTARCH PUDDING.
2 quarts of milk, 5 ozs. cornstarch, 8 ozs. sugar,
8 eggs, vanilla flavor✪ Cold Cornstarch Pudding.
Prepare the same way as for No. 488, except
stir the yolks with the cornstarch; let thicken and
add the beaten whites and flavor. Fill at once
into slightly wetted cups. Let cool, and serve
with fruit or cream sauce.
64 PAUL RICHARD'S BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS.
580A.— CORNSTARCH PUDDING. 583.- RICE PUDDING, JAPANESE.
CORNSTARCH BLANC MANGE. p.^p^e two quarts of plain boiled rice. let
2 quarts of milk, % pint of whipped cream, simmer with milk to a soft cream, and let cool.
10 ozs. sugar, 5 to 6 ozs. cornstarch, Beat one pint of whipped cream firm, sweeten
a pinch of salt, vanilla flavor. and flavor vanilla. Draw this lightly into the
Dissolve the starch in some cold milk. Let cold rice, fill into fancy paper cases, decorate
milk and sugar come to a boil. Have the whipped with thin slices of candied ginger, and .ten
cream ready; add the cornstarch to the boiling decorate with whipped cream,
milk, stir and let thicken. Take off the fire, add
salt and flavor, and mix in the whipped cream. 584.— COLD RICE WITH FRUITS.
Fill into the wetted cups or forms, and let cool Prepare the plain boiled rice; let thicken and
A very light mixture may be obtained from the simmer down till it is firm enough to keep shape
same recipe, omitting the whipped cream, and gfjer it has cooled; sweeten and flavor,
adding the beaten whites of six eggs, just before Rinse the pudding forms or cups with water
taking off the fire; mix well and fill into the forms and sprinkle with granulated sugar; fill with the
at once. warm boiled rice; let get cold in the molds.
A variety of these cornstarch puddings can be Xurn out and serve with any suitable compote of
made with fresh and preserved fruits. Place half fruit or rich fruit sauce.
a peach or apricot, or sweetened berries, in the Strawberries and raspberries and ripe fresh
bottom of the cup; fill with the hot cornstarch, peaches cut in slices and sweetened, served in a
and turn out when cold. Serve with the juice of border of cold rice and decorated with whipped
the fruit, or with whipped cream. cream, make one of the best summer desserts.
Another attractive way, is to fill the cornstarch xhe lunch rooms serve a cold rice pudding,
into the ring forms, like the savarin puddings; which consists of rice steamed, or boiled in milk
turn out when cold, and fill the centre with a and water slightly sweetened, filled into wetted
compote of fruit, or with sweetened strawberries cups while warm, with a couple of raisins in the
or raspberries. bottom of the cups. After it has cooled, it is firm
Plain boiled rice, tapioca, sago and farina may enough to keep shape. It is turned from the cups
be used in the same manner; filled into the wetted and served with a pitcher of plain cream. This
forms while warm, and when cold served like the makes a very profitable pudding,
cornstarch.
581. -CHOCOLATE CORNSTARCH S^S.-LEMON SNOW PUDDING.
PUDDING. PINEAPPLE SNOW PUDDING.
Prepare same way as for No. 380. Dissolve STRAWBERRY SNOW PUDDING,
four ounces of chocolate with the sugar and a RASPBERRY SNOW PUDDING,
little milk, and let come to a boil with the rest of ORANGE SNOW PUDDING,
the milk; then add the starch as usual. Serve , q„ajt of water, i lb. of sugar, 2 ozs. of gelatin,
with vaniUa cream sauce or whipped cream. ^^^^ grmeA rind of 3 lemons, the juice of 5 lemons,
582.— RICE PUDDING, ITALIENNE. i pint whites of eggs beaten on ice to a firm froth.
8 oes. rice, 10 ozs. sugar, 2^ pints of milk. Soak the gelatin in one pint of the water, add
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Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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The same pudding may be made with the yolks
of eight to ten eggs, a custard of a quart of milk,
to which is added two ounces of gelatin (without
the chocolate), into a plain Farina Custard, and
served with cream, or a cold fruit sauce.
580.— COLD CORNSTARCH PUDDING.
2 quarts of milk, 5 ozs. cornstarch, 8 ozs. sugar,
8 eggs, vanilla flavor.
Prepare the same way as for No. 488, except
stir the yolks with the cornstarch; let thicken and
add the beaten whites and flavor. Fill at once
into slightly wetted cups. Let cool, and serve
with fruit or cream sauce.
64 PAUL RICHARD'S BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS.
580A.— CORNSTARCH PUDDING. 583.- RICE PUDDING, JAPANESE.
CORNSTARCH BLANC MANGE. p.^p^e two quarts of plain boiled rice. let
2 quarts of milk, % pint of whipped cream, simmer with milk to a soft cream, and let cool.
10 ozs. sugar, 5 to 6 ozs. cornstarch, Beat one pint of whipped cream firm, sweeten
a pinch of salt, vanilla flavor. and flavor vanilla. Draw this lightly into the
Dissolve the starch in some cold milk. Let cold rice, fill into fancy paper cases, decorate
milk and sugar come to a boil. Have the whipped with thin slices of candied ginger, and .ten
cream ready; add the cornstarch to the boiling decorate with whipped cream,
milk, stir and let thicken. Take off the fire, add
salt and flavor, and mix in the whipped cream. 584.— COLD RICE WITH FRUITS.
Fill into the wetted cups or forms, and let cool Prepare the plain boiled rice; let thicken and
A very light mixture may be obtained from the simmer down till it is firm enough to keep shape
same recipe, omitting the whipped cream, and gfjer it has cooled; sweeten and flavor,
adding the beaten whites of six eggs, just before Rinse the pudding forms or cups with water
taking off the fire; mix well and fill into the forms and sprinkle with granulated sugar; fill with the
at once. warm boiled rice; let get cold in the molds.
A variety of these cornstarch puddings can be Xurn out and serve with any suitable compote of
made with fresh and preserved fruits. Place half fruit or rich fruit sauce.
a peach or apricot, or sweetened berries, in the Strawberries and raspberries and ripe fresh
bottom of the cup; fill with the hot cornstarch, peaches cut in slices and sweetened, served in a
and turn out when cold. Serve with the juice of border of cold rice and decorated with whipped
the fruit, or with whipped cream. cream, make one of the best summer desserts.
Another attractive way, is to fill the cornstarch xhe lunch rooms serve a cold rice pudding,
into the ring forms, like the savarin puddings; which consists of rice steamed, or boiled in milk
turn out when cold, and fill the centre with a and water slightly sweetened, filled into wetted
compote of fruit, or with sweetened strawberries cups while warm, with a couple of raisins in the
or raspberries. bottom of the cups. After it has cooled, it is firm
Plain boiled rice, tapioca, sago and farina may enough to keep shape. It is turned from the cups
be used in the same manner; filled into the wetted and served with a pitcher of plain cream. This
forms while warm, and when cold served like the makes a very profitable pudding,
cornstarch.
581. -CHOCOLATE CORNSTARCH S^S.-LEMON SNOW PUDDING.
PUDDING. PINEAPPLE SNOW PUDDING.
Prepare same way as for No. 380. Dissolve STRAWBERRY SNOW PUDDING,
four ounces of chocolate with the sugar and a RASPBERRY SNOW PUDDING,
little milk, and let come to a boil with the rest of ORANGE SNOW PUDDING,
the milk; then add the starch as usual. Serve , q„ajt of water, i lb. of sugar, 2 ozs. of gelatin,
with vaniUa cream sauce or whipped cream. ^^^^ grmeA rind of 3 lemons, the juice of 5 lemons,
582.— RICE PUDDING, ITALIENNE. i pint whites of eggs beaten on ice to a firm froth.
8 oes. rice, 10 ozs. sugar, 2^ pints of milk. Soak the gelatin in one pint of the water, add