The encyclopædia of practical cookery

Cornflour Porridge. —Pour 2) pints of water into a saucepan, add 1 teaspoonful of salt, and bring the liquor to the boil on a moderate fire. Add while boiling 1 pint of Cornflour, stir well and continually, and boil for quite half-an-hour. Turn it out into cups or other vessels, and serve with cold milk separately. The Cornflour may be boiled in milk instead of water, but milk must always be served with it. Cornflour Pudding (Baked). — (1) Put a gallon of milk into a saucepan with 6oz. of sugar, boil them, and beat in 7oz. of . Cornflour, adding a small quantity at a time. Cook slowly over the fire for about thirty minutes, then add 4oz. of butter and the yolks of eight eggs or five whole eggs. Turn the preparation into a dish or mould, and bake in a moderate oven until done. Turn it out, pour sweet sauce over or round, and serve. (2) Mix 2oz. of Cornflour in ^ teacupful of milk, add to it 3 pints of boiling milk, sweeten with caster sugar, and flavour with vanilla or any other flavouring. Pour the mixture into an enamelled saucepan, and stir it over the fire until thick ; remove it from the fire, and beat in one egg ; butter a piedish, turn the pudding in, put a little butter on the top, and bake in a slow oven for three-quarters-of-an-hour. This makes a nice light pudding for invalids. (3) Mix 1 teacupful of Cornflour in lqt. of milk, put it over the fire, and keep stirring till it thickens. Sweeten to taste either with sugar or treacle, grate a little nutmeg into it, and stir in two well-beaten eggs and 1oz. of butter. Pour the pudding into a pudding-dish, and bake in a Dutch-oven in front of the fire for half-an-hour. (4) Put lqt. of milk into a saucepan, keeping back enough to mix the Cornflour with, and let it get hot. Mix smoothly 4 table-spoonfuls of Cornflour with the milk reserved for the purpose and 2 table-spoonfuls of sugar ; when the milk in the saucepan is almost boiling, pour into it the blended Cornflour, milk, and sugar ; stir till it boils, and then at once take the For details respecting Culinary Processes, Utensils, Sauces, itc., referred to, see under their special heads. Cornflour — continued. pan from the fire. Beat up two eggs, and when the Cornflour has cooled a little stir them well into it. Pour it now into a well-buttered pudding-dish and bake in a quick oven for twenty minutes. (5) Put 3 pints of milk into a saucepan on the stove, and while it is getting hot, blend 6 table-spoonfuls of Cornflour with a little cold milk. Just before the milk boils crush three bay-leaves in the hands and throw them into it, then stir in the blended Cornflour. Keep stirring till it boils, and let it boil for five minutes, still stirring, or it may burn. Move the saucepan a little away from the fire so that it may cool slightly. Beat together three eggs, 3oz. of sugar, and 1 saltspoonful of salt. Pick the bay-leaves out of the boiled Cornflour, and mix in the beaten eggs and sugar, then pour it into a pudding-dish and bake for ten minutes in a moderately hot oven. Serve hot.