Maizena Bavarian Cream. — Dissolve a little salt in 1
breakfast-cupful of milk, put it in a saucepan, and work in
3oz. of sugar slightly warmed ; put the pan on the fire, and
when the milk boils stir in 3oz. of Maizena and the yolks
of three eggs whipped in 4 teacupful of milk, stir well for
a few minutes, add a little lemon-peel or vanilla✪ Maizena Bavarian Cream to flavour,
and strain it into a mould. Put the mould on ice, and
when the cream is set turn it out on a napkin placed on a
dish, and serve with a garnish of fruit syrup.
Maizena Cake. — Mix 3oz. of Maizena with 4oz. of flour and
1 heaped table spoonful of baking-powder, and sift the
whole through a fine sieve. Slightly warm 3oz. of butter,
and beat it well together with 5 table-spoonfuls of caster
sugar and f teacupful of milk. Stir the beaten mixture in
with the flour, mixing the whole smoothly together, and
flavour with 1 table spoonful of rose-water and 4 table-
spoonful of essence of almonds; then whisk the whites of
four eggs✪ Maizena Cake to a stiff froth, and stir them in lightly with
the above mixture. Butter a cake-tin, pour the mixture
into it, and bake in a moderate oven. When cooked, turn
the cake out of the tin and cover it with the following :
Mix the white of one egg with 4 table-spoonfuls of caster
sugar and 4 table-spoonful of lemon-juice, and beat them
well until light and frothy.
Maizena Cream Tart. — Add 2oz. of caster sugar to a little
less than 1 teacupful of boiling milk, and mix in 3oz. of
butter and a little salt. Remove the pan from the fire,
and stir in the yolks of two eggs beaten up in 1 wine-
glassful of milk and ‘2oz. of Maizena. Put the pan back
on the fire, and boil for five minutes longer, stirring con-
tinually. Pour it into a bowl, whip until perfectly cold,
pour it into a baked open-tart case✪ Maizena Cream Tart, and serve.
Maizena Fritters.— Put 8oz. of butter in a saucepan over
the fire, and when a little warm, add about loz. of sugar
and \ wineglassful of water. When it begins to boil, add
2oz. of Maizena, mixed in a little water, and 24oz. of
hour. Remove the pan from the fire, and let it remain
for fifteen minutes for the paste to dry, and then mix in
three eggs. If the paste is too stiff, add one more egg, so
as to have it of the consistence of a stiff batter. Take it
up in table-spoonfuls, put it into a frying-pan of boiling
fat, and fry to a good colour. Take out, put them on a
dish, and serve.
Maizena Gruel. — Put some Maizena into a basin, pour over a
little water, and let it soak for twelve hours or so ; then
put it into a pan with a little more water, and boil for thirty
minutes, when it will be done. It is usual to eat this with
milk and treacle✪ Maizena Gruel.
Maizena — continued.
it over the fire until dissolved, then mix in 1 teacupful of
Maizena that has been smoothly blended with a small
quantity of cold water. Continue stirring over the fire for
nine or ten minutes ; then pour the pudding into a mould
that has been rinsed out with cold water, and stand it in
a cool temperature. Sweeten J pint of cream with caster
sugar and whip it to a stilt' froth. When the pudding is
Fig. 1125. Maizena Jam Pudding.
quite cold, turn it on to a dish, pour the cream over, and
serve. (See Fig. 1125.) ✪ Maizena Jam Pudding
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Maizena Bavarian Cream. — Dissolve a little salt in 1
breakfast-cupful of milk, put it in a saucepan, and work in
3oz. of sugar slightly warmed ; put the pan on the fire, and
when the milk boils stir in 3oz. of Maizena and the yolks
of three eggs whipped in 4 teacupful of milk, stir well for
a few minutes, add a little lemon-peel or vanilla to flavour,
and strain it into a mould. Put the mould on ice, and
when the cream is set turn it out on a napkin placed on a
dish, and serve with a garnish of fruit syrup.
Maizena Cake. — Mix 3oz. of Maizena with 4oz. of flour and
1 heaped table spoonful of baking-powder, and sift the
whole through a fine sieve. Slightly warm 3oz. of butter,
and beat it well together with 5 table-spoonfuls of caster
sugar and f teacupful of milk. Stir the beaten mixture in
with the flour, mixing the whole smoothly together, and
flavour with 1 table spoonful of rose-water and 4 table-
spoonful of essence of almonds; then whisk the whites of
four eggs to a stiff froth, and stir them in lightly with
the above mixture. Butter a cake-tin, pour the mixture
into it, and bake in a moderate oven. When cooked, turn
the cake out of the tin and cover it with the following :
Mix the white of one egg with 4 table-spoonfuls of caster
sugar and 4 table-spoonful of lemon-juice, and beat them
well until light and frothy.
Maizena Cream Tart. — Add 2oz. of caster sugar to a little
less than 1 teacupful of boiling milk, and mix in 3oz. of
butter and a little salt. Remove the pan from the fire,
and stir in the yolks of two eggs beaten up in 1 wine-
glassful of milk and ‘2oz. of Maizena. Put the pan back
on the fire, and boil for five minutes longer, stirring con-
tinually. Pour it into a bowl, whip until perfectly cold,
pour it into a baked open-tart case, and serve.
Maizena Fritters.— Put 8oz. of butter in a saucepan over
the fire, and when a little warm, add about loz. of sugar
and \ wineglassful of water. When it begins to boil, add
2oz. of Maizena, mixed in a little water, and 24oz. of
hour. Remove the pan from the fire, and let it remain
for fifteen minutes for the paste to dry, and then mix in
three eggs. If the paste is too stiff, add one more egg, so
as to have it of the consistence of a stiff batter. Take it
up in table-spoonfuls, put it into a frying-pan of boiling
fat, and fry to a good colour. Take out, put them on a
dish, and serve.
Maizena Gruel. — Put some Maizena into a basin, pour over a
little water, and let it soak for twelve hours or so ; then
put it into a pan with a little more water, and boil for thirty
minutes, when it will be done. It is usual to eat this with
milk and treacle.
Maizena — continued.
it over the fire until dissolved, then mix in 1 teacupful of
Maizena that has been smoothly blended with a small
quantity of cold water. Continue stirring over the fire for
nine or ten minutes ; then pour the pudding into a mould
that has been rinsed out with cold water, and stand it in
a cool temperature. Sweeten J pint of cream with caster
sugar and whip it to a stilt' froth. When the pudding is
Fig. 1125. Maizena Jam Pudding.
quite cold, turn it on to a dish, pour the cream over, and
serve. (See Fig. 1125.)