Cornflour Sponge Cakes. — (1) Large. — Mix together 1 break-
fast-cupful of wheat-flour, 1 teacupful of Cornflour, i tea-
spoonful of salt, | teaspoonful of bicarbonate of soda, 3
table-spoonfuls of caster sugar, 1 table-spoonful of warmed
butter, the yolks of two eggs and the white of one egg ;
spread the mixture in a shallow baking-pan, and bake.
(2) Small. — Take |lb. of Cornflour, three-quarters of that
quantity of sugar, Jib. of butter beaten to a cream, and three
well-beaten eggs. Mix with the dry Cornflour 1 teaspoonful
of baking-powder, then beat all well together with the butter
and eggs. Bake in small cake-tins in a slow oven.
Fig. 528. Cornflour Timbale.
Cornflour- — continued.
then move to the side, put in a lump of fresh butter, about
2oz. of grated Parmesan cheese, 1 teacupful of thick brown
gravy, and a very small quantity of chopped garlic ; boil for
ten minutes longer, stirring all the time. Butter a square
timbale-mould, pour the mixture into it, stand it in a
saucepan with boiling water to three-parts its height, and
boil for an hour. Turn the timbale on to a hot dish,
pour some rich brown gravy round, and serve. This may be
garnished with chicken or veal quenelles (see Fig. 528).
Cornflour Waffles. — Put into an earthen bowl 1 \ breakfast-
cupfuls of Cornflour, 1 teaspoonful of salt, 1 dessert-spoonful
each of lard and butter, and pour in 1 pint of boiling milk.
Beat this mixture smooth, let it cool. until lukewarm, then
add two eggs well beaten, and bake the waffles at once in a
hot buttered waffle-iron.
Maryland Cornflour Cakes. — Mix with 1 breakfast-cupful of
boiling milk, 1 breakfast-cupful of sifted white Cornflour,
1 teaspoonful of caster sugar, 1 table-spoonful of butter,
and 1 saltspoonful of salt ; when the batter is cool, add
one egg, the yolk and white beaten separately. Butter some
warm cups, pour in the mixture, and bake about half-an-hour
in a moderately hot oven.
Port Royal Cornflour Cakes. — Mix together lib. of fine
Cornflour and |lb. of wheat-flour; shake in 1 dessert-spoonful
of salt✪ Cornflour Waffles, mix in gradually and smoothly 2qts. of milk, then add
six eggs beaten very light. Bake on a griddle, and serve hot.
Spiced Cornflour Pudding. — Mix 2 table-spoonfuls of milk
with 3 dessert-spoonfuls of Cornflour. Put 1 breakfast-cupful
of milk (less the 2 table-spoonfuls) into a saucepan on the
fire, add a few cloves, coriander-seeds, or cinnamon tied up
in a muslin bag, and sufficient sugar to sweeten; boil up once,
remove the bag, put in the Cornflour, and stir well on the
side of the fire until the preparation is quite thick. Beat
in 1 gill of port wine✪ Spiced Cornflour Pudding, pour the whole into a damped mould,
let it get firm, turn it out when cold, and serve as required.
CORNISH PATTIES.— See Patties.
CORN-SALAD.— This is the name given to an
annual herb ( Valerianella olitoria) sometimes used in salad,
and known also as Lamb’s
Lettuce (see Pig-. 529). It has
a slightly bitter taste, and
although it may be used by it-
self, it is better as an addition
to lettuce salads. On the Conti-
nent it is known as doucette.
Page 494 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cornflour Sponge Cakes. — (1) Large. — Mix together 1 break-
fast-cupful of wheat-flour, 1 teacupful of Cornflour, i tea-
spoonful of salt, | teaspoonful of bicarbonate of soda, 3
table-spoonfuls of caster sugar, 1 table-spoonful of warmed
butter, the yolks of two eggs and the white of one egg ;
spread the mixture in a shallow baking-pan, and bake.
(2) Small. — Take |lb. of Cornflour, three-quarters of that
quantity of sugar, Jib. of butter beaten to a cream, and three
well-beaten eggs. Mix with the dry Cornflour 1 teaspoonful
of baking-powder, then beat all well together with the butter
and eggs. Bake in small cake-tins in a slow oven.
Fig. 528. Cornflour Timbale.
Cornflour- — continued.
then move to the side, put in a lump of fresh butter, about
2oz. of grated Parmesan cheese, 1 teacupful of thick brown
gravy, and a very small quantity of chopped garlic ; boil for
ten minutes longer, stirring all the time. Butter a square
timbale-mould, pour the mixture into it, stand it in a
saucepan with boiling water to three-parts its height, and
boil for an hour. Turn the timbale on to a hot dish,
pour some rich brown gravy round, and serve. This may be
garnished with chicken or veal quenelles (see Fig. 528).
Cornflour Waffles. — Put into an earthen bowl 1 \ breakfast-
cupfuls of Cornflour, 1 teaspoonful of salt, 1 dessert-spoonful
each of lard and butter, and pour in 1 pint of boiling milk.
Beat this mixture smooth, let it cool. until lukewarm, then
add two eggs well beaten, and bake the waffles at once in a
hot buttered waffle-iron.
Maryland Cornflour Cakes. — Mix with 1 breakfast-cupful of
boiling milk, 1 breakfast-cupful of sifted white Cornflour,
1 teaspoonful of caster sugar, 1 table-spoonful of butter,
and 1 saltspoonful of salt ; when the batter is cool, add
one egg, the yolk and white beaten separately. Butter some
warm cups, pour in the mixture, and bake about half-an-hour
in a moderately hot oven.
Port Royal Cornflour Cakes. — Mix together lib. of fine
Cornflour and |lb. of wheat-flour; shake in 1 dessert-spoonful
of salt, mix in gradually and smoothly 2qts. of milk, then add
six eggs beaten very light. Bake on a griddle, and serve hot.
Spiced Cornflour Pudding. — Mix 2 table-spoonfuls of milk
with 3 dessert-spoonfuls of Cornflour. Put 1 breakfast-cupful
of milk (less the 2 table-spoonfuls) into a saucepan on the
fire, add a few cloves, coriander-seeds, or cinnamon tied up
in a muslin bag, and sufficient sugar to sweeten; boil up once,
remove the bag, put in the Cornflour, and stir well on the
side of the fire until the preparation is quite thick. Beat
in 1 gill of port wine, pour the whole into a damped mould,
let it get firm, turn it out when cold, and serve as required.
CORNISH PATTIES.— See Patties.
CORN-SALAD.— This is the name given to an
annual herb ( Valerianella olitoria) sometimes used in salad,
and known also as Lamb’s
Lettuce (see Pig-. 529). It has
a slightly bitter taste, and
although it may be used by it-
self, it is better as an addition
to lettuce salads. On the Conti-
nent it is known as doucette.