Cornstarch Pudding

Ingredients

• 6 T. cornstarch
• 2 T. cocoa
• 6 T. sugar
• 3 c. milk
• 1/4 t. vanilla

Method

1. 1

   Mix dry ingredients thoroughly.

2. 2

   Add the milk slowly.

3. 3

   Cook over the direct fire, stirring constantly until it boils.

4. 4

   Finish cooking over hot water for about 30 minutes, until starch has lost its raw taste.

5. 5

   Add vanilla and pour into wet molds to set.

6. 6

   Serve with milk or cream.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 3. The excerpt below is the record exactly as published.

Cornstarch Pudding VEGETABLE CHOWDER ^ onion sliced 3 medium sized potatoes 2 T. fat ^ 1 T. flour 1 c. milk 3 medium sized carrots 1 t. salt 3 medium sized white turnips 1. Brown onion in fat. 2. Cover diced vegetables with water. 3. Add to it the onion and fat and cook until tender, from 30 to 40 minutes, allowing the water to boil down. 4. Add milk and salt and bring to boiling point. 5. Thicken with the flour mixed with a little cold milk. May be served on crackers or toast. CORNSTARCH PUDDING 6 T. cornstarch 2 T. cocoa 6 T. sugar 3 c. milk 14 t. vanilla 1. Mix dry ingredients thoroughly. 2. Add the milk slowly. 3. Cook over the direct fire, stirring constantly until it boils. 4. Finish cooking over hot water for about 30 minutes, until starch has lost its raw taste. 5. Add vanilla and pour into wet molds to set. 6. Serve with milk or cream. Page 12 LUNCHEON NO. 5 Potato Salad Bread and Butter Baked Custard POTATO SALAD 6 medium sized boiled potatoes 1 c. finely cut celery Yz onion (chopped finely) 1 c. dressing No. 1 Salt to taste 1. Cut cold boiled potatoes into one-half inch cubes. 2. Add cut celery and chopped onion. 3. Add dressing and mix carefully so as not to break potatoes. 4. Arrange on lettuce leaves. 5. Green pepper, parsley or hard boiled egg may be added to the salad or used as a garnish. Onion may be omitted. 6. In season, cucumber may take the place of celery. BAKED CUSTARD 4 eggs 14 t. salt Yt. c. sugar 4 c. scalded milk Few gratings nutmeg 1. Beat eggs slightly, with fork. 2. Add sugar and salt and pour on slowly, scalded milk. 3. Pour into mold and set in pan of hot water. 4. Sprinkle with nutmeg and bake in a slow oven until firm, which may be determined by run- ning a silver knife through custard; if knife comes out clean, custard is done. LUNCHEON NO. 6 Creamy Eggs Baking Powder Biscuits Apricot or Prune Sauce CREAMY EGCxS 6 eggs 6 T. milk 1 t. salt 1. Beat eggs lightly, add milk and salt. 2. Heat pan, add Y^ T. fat and pour ^gg mixture into hot buttered pan. 3. Cook over a low fire until eggs begin to set. 4. Carefully turn with spatula in as large flakes as possible. 5. Serve at once. Page 13 LUNCHEON NO. 7 Creamed Dried Beef Baked Potatoes Chocolate Bread Pudding CREAMED DRIED BEEF 1/4 lb. chipped dried beef 4 T. flour 1 pint milk 2 T. fat 1. Cut dried beef into small pieces. 2. Make White Sauce No. Ill by mixing the flour smoothly with 14 cup of the milk, beating rest of milk and adding flour mixture to it. 3. Cook until thick, stirring all the time. 4. Add the dried beef. 5. Serve on toast. CHOCOLATE BREAD PUDDING 1 sq. chocolate or 1 beaten egg 3 T. cocoa 4 T. sugar 2 c. scalded milk ^ t. salt 1 c. bread crumbs i/4 t. vanilla

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