Cornstarch Mould

Ingredients

• 1 qt. milk
• 4 tbsp. cornstarch
• 4 tbsp. sugar
• J tsp. salt
• 1 tsp. vanilla

Method

1. 1

   Mix cornstarch with 1 tbsp. milk.

2. 2

   Heat the rest of the milk in a double boiler, adding sugar and salt.

3. 3

   When hot, add the cornstarch mixture and stir until smooth and thick.

4. 4

   Pour into a wet mould and cool.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 9. The excerpt below is the record exactly as published.

CORNSTARCH MOULD 23 6. Talk on nutritive value. 7. Serve macaroni, with wafers. 8. Have one girl make white sauce, if necessary, while the other watches macaroni. 9. Wash dishes. 10. Review discussion. CORNSTARCH MOULD Lesson V Nitrogenous and Carbohydrate principles are the two most important in cookery. Starch represents the carbohydrates; so for the further study of starch and its digestion we will take up a lesson on corn- starch. The outer covering of plants is called cellulose and within the cellulose is the starch, often called a carbohydrate — a compound that is contained in all plants. As the practice work in this lesson is quite short, the pupils may take this lesson as a study of diges- tion of starch. Have all the reading language and geography work for the week center around this subject. Take up subject of Digestion of Starch, and write a composition this week on the subject. Pupils bring in all information possible in regard 24 DOMESTIC SCIENCE to starch, from chemistries and books of reference, and all sorts of information from books in the Public Library. Information secured in this way is much more valuable than that given entirely by the teachers, as it leads to pupils forming the excellent habit of finding information for themselves, thus getting into touch with leading and authentic authorities on various subjects. This general plan of gathering notes on food stuffs should be followed in all the lessons. Pupils should bring in samples of food stuffs procured from whole- sale and retail grocers, for each new lesson. Cornstarch is another starchy food, made from ground Indian corn. The ground com is then treated with a chemical compound which removes the oil, mineral and proteids; then a powder is pro- duced, called cornstarch. This is nearly pure starch. Arrowroot is the purest form of starch and comes from the West Indies. Tapioca comes from the roots of a plant that grows in South America. Starch may be used as a thickening agent. Cold water has no effect on it. Hot water hardens it in lumps. Experiments, a. Hot water on a cold-water mix- ture makes a smooth paste. b. Boiling water on sugar and flour mixture makes a smooth product. c. Flour and very hot fat form a soluble mixture, dextrine, which is dissolved in Uquids, forming a smooth product like gelatine. These mixtures may be used in cooking for: a. CORNSTARCH MOULD 25 thickening soups, gravies, sauces; b, for puddings, cream pies, pudding sauces. Cornstarch Moulds — Home Recipe. 1 qt. milk, 4 tbsp. cornstarch, 4 tbsp. sugar, J tsp. salt, 1 tsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.