Cornstarch Pudding

Ingredients

• 4 cups milk
• y2 cup cornstarch
• % teaspoonful salt
• % cup sugar

Method

1. 1

   Dissolve cornstarch in 0.5 cup milk; scald remaining milk and add cornstarch, salt, and sugar.

2. 2

   Cook over boiling water until thickened, beating continually.

3. 3

   Pour into molds and serve with sauces.

Nutrition per serving

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 9. The excerpt below is the record exactly as published.

Cornstarch Pudding 4 cups milk y2 cup cornstarch % teaspoonful salt }^ cup sugar Dissolve the cornstarch in ^2 cup milk; scald remaining milk and add cornstarch, salt and sugar and cook over boiling water till it thickens, beating continually with wire whisk. Pour into molds and serve with : No. I. Chocolate Sauce. Melt two ounces of chocolate over hot water, add three table- spoons sugar, and hot water to make smooth sauce. Serve hot. ABINGDON WAR-FOOD BOOK 47 No. 2. Strawberry Sauce. Mash slightly strawberries, add sugar, stew ten minutes and chill. No. 3. Fig Sauce. Soak figs over night ; in morning cook slowly in water till tender; chop, add chopped nuts, half as much sugar as nuts and figs and cook till syrupy. Serve cold. Chocolate Bread Pudding 3 slices stale bread cut in small cubes i/^ squares chocolate 2 cups scalding milk y2 cup sugar )4 teaspoon salt I teaspoon vanilla Soak the bread in milk. Melt the choco- late over the hot water, add sugar and enough hot water to make of consistency to pour. Add to bread with salt and vanilla; mix thoroughly; pour into buttered baking dish and bake half an hour in moderate oven. Serve with top milk. Chocolate Rice Pudding Cooked rice may be prepared the same way. Chopped raisins and dates may be added. Brown Betty Line a buttered baking dish with stale 48 ABINGDON WAR-FOOD BOOK bread, buttered and cut in small pieces; fill dish with apple sauce, cover with more bread ; sprinkle liberally with sugar and cinnamon; dot with butter substitute. Bake in moderate oven and serve with top milk. Cup Cake 2 eggs I cup sugar Pinch of salt iy2 cups wheat flour iy2 teaspoons baking powder ij^ cups scalded milk I teaspoonful cooking oil Beat the sugar and eggs together vigor- - ously, add salt and flour and milk alternately, | and the oil last. Bake in muffin tins in moderately hot oven. Wheatless Cake No. i 13^ cups barley flour y2 cup cooked oatmeal ^ cup sugar y^ cup raisins y^ teaspoon soda y2 teaspoon baking powder 3 tablespoons cooking oil y cup molasses Heat the molasses and fat to boiling point, ABINGDON WAR-FOOD BOOK 49 add soda and combine with other ingredients, previously thoroughly mixed. Bake in muffin tins half an hour. Wheatless Cake No. 2 4 tablespoons butter substitute Yi. cup sugar 2 eggs i^ cup mashed potatoes \y2 cup corn flour 3^ teaspoon salt 3 teaspoons baking powder Cream butter substitute and sugar; add eggs well beaten and beat with Dover ^g'g beater a couple of minutes; add mashed po- tato, corn flour, salt and baking powder ; beat vigorously; bake in cake tin. Serve iced or plain. Wheatless Cake No. 3 Barley flour may be used in place of corn flour in No. 2, in which case add >4 cup chopped nuts and Yi cup chopped raisins. Short Cake Make a biscuit dough with: I cup barley flour Yi cup white com flour 50 ABINGDON WAR-FOOD BOOK J^ cup wheat flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons Crisco Milk to moisten 1. If preferred use a little more milk and instead of rolling the dough drop by spoon- fuls into biscuit pans and bake for fifteen minutes in a moderate oven. Split and spread with butter substitute, cover with strawberries and serve with milk and sugar. 2. Serve with peaches. 3. Serve with stewed dried peaches or apricots. , Chocolate Baked Pudding 1% cup sugar

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