The encyclopædia of practical cookery

froth, and when the batter is cold stir them in gradually. Butter some cups, three-parts fill them with the mixture, and bake well in a moderate oven. Put a lump of butter in a saucepan with the strained juice of one lemon, about 2 table-spoonfuls of caster sugar, and a small quantity of grated nutmeg, and stir it over the fire till creamy. When cooked, turn the puffs on to a hot dish, pour the sauce over, garnish with whole-fruit jam, and serve (see Fig. 526). (2) Sift 1 teaspoonful of cream of tartar into 2oz. of wheatflour, mix with it Jib. of Cornflour, and sprinkle in a little For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. Cornflour — continued. salt ; then stir into it 1qt. of boiling milk, put it over the fire, and boil for a-quarter-of-an-hour, stirring hard all the time. Take it from the fire, pour it into a basin, and work loz. of butter well in, beating it for quite three minutes ; then let it cool. Beat up four eggs with 6oz. of sugar, and when the batter is cold beat them well in, and stir in 1 saltspoonful of grated nutmeg and powdered cinnamon mixed ; lastly, stir in ½ teaspoonful of bicarbonate of soda dissolved in hot water. Pour the batter immediately into greased muffin-rings, and bake in a hot oven. See Fig. 527. Cornflour Ramakins. — Put the required quantity of Cornflour into a saucepan with a little milk, and parboil it ; add a little each of grated Parmesan cheese, butter, grated nutmeg, pepper, and sugar, and mix well. Remove the pan from the fire, take up the paste with a dessert-spoon, put it carefully on a slab, place a piece of cheese in the centre of each, cover over with a little of the Cornflour paste, and let them get cold. Trim them round, dip them into well-beaten yolk of egg, plunge into a frying-pan of boiling fat, and fry. When done, take them out, drain, put them on a napkin on a dish, and serve. Cornflour Shape. — Put into a saucepan nearly 1 pint of milk, and let it get hot gradually. With the remainder of the pint of milk blend smoothly 2 table-spoonfuls of Cornflour with 1 table-spoonful of sugar. When the milk in the saucepan is very hot, pour into it the blended Cornflour, milk, and sugar ; let it boil for ten minutes, continually stirring. Wet the inside of a shape with cold water, and pour the Cornflour into it. When quite cold, turn it out on to a glass dish, put some jam or custard round, and serve. Cornflour Slappers. — Put in a basin 1 pint of Cornflour, 1 saltspoonful of salt, 1 teaspoonful of caster sugar, and 1 teaspoonful of butter. Mix it with sufficient boiling milk to wet the flour ; let it cool, then add two eggs well beaten in cold milk, and mix it to a thin batter; bake in cakes on a hot griddle. Cornflour Spider Cake. — Put in a basin 1½ teacupfuls of Cornflour, 1 breakfast-cupful of wheat-flour, f teaspoonful of bicarbonate of soda, 1 saltspoonful of salt, and 1 table-spoonful of caster sugar ; beat one egg in 1 teacupful of new milk and ½ 1 teacupful of sour milk, and mix these with the dry ingredients. Put 1 table-spoonful of butter in a hot cake-tin, turn the mixture into it, and pour 1 teacupful of new milk over the top, but do not stir it ; put the tin in a hot oven, and bake for twenty minutes.