Measuring--experiment with the cooking of starch in water; cornstarch pudding, or tapioca or sago jelly.
After a poison has burned the mouth and throat, plenty of milk may be given, also flour, arrowroot, or cornstarch gruel.
If too thin the tomato may be thickened with crumbs or cornstarch wet in a little cold water.
Beat the egg well and add to the cornstarch mixture.
Stir into this the mixed cornstarch and cook until clear.
Melt the butter or dripping in a saucepan, when hot add the dry cornstarch or flour.
Strain, season, and if liked thick, 2 tablespoonfuls of soft boiled rice may be added; or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth.
The use of lean meats or fish for all three meals would require the use of such foods as rice, tapioca, or cornstarch pudding, considerable quantities of sugar and butter, and more vegetables, in order to furnish sufficient fuel value.
Beat the egg, add the cornstarch and sugar, stir them well together; add the boiling water gradually and stir over the fire until thick; add the butter, juice and grated rind of one lemon.
This may be prepared in the same manner as cornstarch or flour.
Mix sugar, cornstarchand flour, and add to scalded milk, stirring constantly.
Mix the sugar, flour and cornstarch and add to the rapidly boiling water.
When soft, add the well-mixed sugar and cornstarch and cook until thickened.
Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly.
Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear.
Mix the cornstarch to a paste with part of the water.
When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.
Mix the sugar and cornstarch and add to the boiling water, stirring constantly.
Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly.
Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat.
Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly.
Stir into this when hot, a tablespoonful of cornstarch wet up with cold milk.
A tablespoonful of cornstarch wet up with cold water.
One tablespoonful of cornstarch wet and dissolved in cold water.
Scald the milk in a farina-kettle; wet the cornstarch with a little cold milk and stir into that over the fire until it thickens.
Mutton, chicken, or veal soup cooked with cereal; small portion of baked potato, small portion of strained spinach or carrots; orange gelatin or cornstarch pudding.
Boil 1 teaspoonful cornstarch in 1 cup water; sweeten with 2 tablespoonfuls sugar; add 2 tablespoonfuls kirsch and serve.
Boil in a saucepan 2 teaspoonfuls cornstarch in 1½ cups water with the rind of 1 lemon; take it from the fire, add 1 cup strawberry juice, a little Rhine wine or claret and sweeten with sugar.
Serve with a cream made by stirring into a half pint of boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed smooth in a little cold milk, and half a cup of sugar.
Heat one and one half pints of milk to boiling, and then stir in gradually two tablespoonfuls of cornstarch which has been previously rubbed smooth in a little cold milk.
The addition of the flour or cornstarch gives a smoothness to their consistency which is especially desirable for some soups.
Prepare the cornstarch as in the preceding recipe, omitting the raisins.
Stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and cook thoroughly.
Heat two and one half cups of milk to boiling, then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk; let this boil and thicken for a minute, then remove from the fire.
Stir into it a teaspoonful of cornstarch made smooth with a little cold milk.
Butter a baking-dish, put in a pint of canned peaches, pour the cornstarch over and bake in a quick oven for half an hour.
Thicken with two tablespoonfuls of cornstarch rubbed smooth in a little cold stock.
Add to the oil drained from the salmon one cupful of boiling milk, one small spoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of butter.
Add one cupful of cold mashed potato, a tablespoonful of minced parsley, a tablespoonful of butter, a pinch of soda, and one teaspoonful of cornstarch rubbed smooth in a cupful of cold water.
Thicken with three small spoonfuls of cornstarch rubbed smooth with half a cupful of water.
PEACH BLANC MANGE Thicken two cupfuls of boiling milk with one tablespoonful of cornstarch rubbed smooth with a little cold water.
Thicken the gravy with a teaspoonful of cornstarch rubbed smooth in a little cold water and pour around the cucumbers when serving.
CREAM BLANC MANGE Thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs.
Put milk and cream into saucepan, bring to boiling point, add cornstarch mixed with water.
Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot.
Strain, remove fat, return to stewpan, and when soup boils add sherry and cornstarch smoothly mixed together, stir and cook for a few minutes.
When a thicker soup is desired, mix teaspoon flour or cornstarch with a little milk, and add it to soup at same time as sago or tapioca.
Instead of eggs and cream, cornstarch and milk may be used to thicken the soup.
Cornstarch must be well cooked, from eight to ten minutes.
Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve.
For the above reasons, we use no flour or cornstarch in dressings, use lemon juice as the acid, and exclude potato salad.
Cornstarch Nutmese= The following recipe makes a very palatable preparation for those who can use the starch; but meat substitutes should be made without starch.
After the paste has stood for a while turn it onto a slab and cut it into inch squares; dust them well with cornstarch or confectioner's sugar.
One teaspoonful cornstarch with one-half cup sugar; one cup of the fruit juice at boiling point, add sugar with cornstarch and let boil five minutes.
Thoroughly blend together the dry cornstarch and cocoa, then dissolve with a little cold milk and reduce to a pouring state, add vanilla.
Heat the milk in a double boiler, add sugar and a pinch of cinnamon and salt; when scalding hot, pour in cornstarch and cocoa mixture and stir carefully until it thickens well.
One and one-half cup milk, four tablespoonfuls catsup, piece of butter size of an egg; boil; thicken with one tablespoonful cornstarch dissolved in water.
Garry had fortunately remembered that he had in his knapsack a package of cornstarch that they had brought to make thickening for gravy in case they did any cooking.
While the frightened squatter looked on helplessly, Garry fed the cornstarch to the baby, who seemed instinctively to trust the boy, and made little fuss over taking the pasty drink.
Soon the emetic had the desired effect, and by this time Garry had moistened the cornstarchto the consistency of cream.
Mix one tablespoonful ofcornstarch with a half cup of sugar.
Mix 1 large tablespoonful of cornstarch smooth, with a little cold milk, and stir into the hot milk.
Place one pint of wine over fire to heat, add to the wine the following mixture, composed of 1 spoonful of cornstarch mixed smooth with a little water, 3 yolks of eggs and 3 spoonfuls of sugar.
An old cook told Mary she always moistened half a teaspoonful of cornstarch and added to the stew just before removing from the range to cause it to have a creamy consistency.
Moisten cornstarch with a little cold milk and add to remainder of the milk when boiling hot.
The Angel cake receipt is very similar to an original recipe Frau Schmidt gave me; she uses cornstarch instead of Swansdown flour and she measures the eggs in a cup instead of taking a certain number; she thinks it more exact.
Put a Little Cornstarch in Salt Shakers= This will prevent the salt from becoming too moist to shake out.
Beat the yolks of the eggs, add the rest of the sugar, cornstarch and salt, and stir into the boiling milk.
Wet the cornstarch with a little water; stir it into the pint of boiling water and, when thickened, pour it over the butter and sugar.
People who can't let well enough alone put cornstarch in Rabbits, just as they add soda to spoil the cooking of vegetables.
When the egg is missing, we are sad to record that a teaspoon or so of cornstarch generally takes its place.
Thicken with cornstarch mixture and stir in the cheese, chives, onions, shallots, curry and chutney while wooden-spooning steadily until smooth and sizzling enough to pour over buttered toast.
Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk.
Melt the butter; add to it the cream in which the cornstarch has been stirred.
Blend a teaspoonful of cornstarch with a little milk; then add milk to make two-thirds a cup, stir gradually into the egg and seasonings, and then very slowly into the fish.
Make a paste of cornstarch and remaining water, stir into fruit and continue cooking until thick and clear--about 5 minutes.
Mix one tablespoonful cornstarch in a little water and add to water and sugar on stove.
Mix 2 tablespoonfuls each Gold Medal Flour and cornstarch with ⅔ cup sugar, dilute with 4 tablespoonfuls water, add to raisins and cook until smooth and clear.
When boiling add cornstarch which has been blended in a scant cup of water, or milk.
Put in a fresh saucepan, rub together two heaping teaspoonfuls of butter and an even teaspoonful of cornstarch and stir into the soup.
Remove from the fire, pour into a pan dusted thickly with cornstarch and when cool cut into squares with a sharp knife, roll in pulverized sugar and pack in a tin box.
Grape Fruit Pie First bake a shell as for lemon pie, then make a filling as follows: Mix one tablespoon of cornstarch in a little cold water, and over this pour one cupful of boiling water.
And instead of pies and cakes we'll have nourishing puddings of cornstarch and rice.
Even this month many things were used which were left over from the week preceding and, on the other hand, some things on this list like molasses and sugar and cornstarch went towards reducing the total of the month following.
Mix three tablespoonfuls of cornstarch with a gill of milk and one-third of a teaspoonful of salt.
Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute.
Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and the cocoa, which have been thoroughly mixed together.
Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added.
Put butter, sugar, flavoring and salt into a bowl and pour the thoroughly cooked cornstarch over it, stirring until the sugar and the butter are dissolved.
But one baked potato would furnish the same energy as the three lumps of sugar; a quarter of a pound of cornstarch would supply the same fuel as the quarter pound of sugar.
Hence we turn our cornstarch into glucose (make corn syrup, for example) outside the body instead of inside it, so that we can taste the sweetness as it goes down.
