The Worcester domestic science school's one year course laboratory cook book

2. Proceed as in No. 1, except add the milk hot to the flour and butter. 3. Cream butter and flour, add liquid, and cook over the fire until thick. 4. Cook flour in liquid, add butter, a little at a time, just before taking from the fire. ■& CHOCOLATE BLANC MANGE. 1 pint milk Whites 3 eggs C> T. cornstarch y2 tsp. vanilla C T. sugar iy2 squares Baker's chocolate DIRECTIONS. Dissolve the cornstarch in a little of the cold milk. Place the remaining milk in a double boiler, and add the sugar. When scalded add the cornstarch, and place directly over the blaze, stirring until it thickens; then return to the double-boiler and cook one-half hour. Remove from the fire,add the flavoring and the beaten whites. Turn one-third the mixture into a saucepan, and add the chocolate melted. Let it cook one minute to set the chocolate. Tour into a plain cylindrical mould, first a layer of white, making it smooth and keeping the edges even ; then the layer of chocolate — smooth in the same way; then the remaining white cornstarch, making three even layers. Serve with whipped cream. Pleasing variations are made by adding one cup of well drained canned fruit, such as cherries, strawberries, raspberries, peaches, etc., when the cornstarch is sufficiently set to hold them in place. Serve the juice of the fruit as a sauce. BOILED CUSTARD. 1 pint milk % saltspoon salt yolks 3 eggs % teaspoon vanilla 3 tablespoons sugar Boiled custard is the basis of many puddings, ice creams and sauces. It requires care to get it just right, for the cooking must be arrested at the right point ; a momenl too soon leaves it too thin, a moment too long curdles and spoils it. It should have the consistency of thick cream, and be perfectly smooth. It is safer to make it in a double boiler. Bring the milk to the scalding point (in the double boiler) without boiling, then take from the lire and pour it slowly into the eggs and sugar, which have been beaten to a cream; stir all the time; replace on the fire and stir till the custard coats the spoon, or a smooth creamy consistency is attained, then immediately strain it into a cold dish and add the flavoring. If vanilla bean, peach leaves or lemon zest, are used for flavoring, they can be boiled with the milk. If by accident the custard begins to grain, arrest the cooking at once by putting the saucepan in cold water; add a little cold milk and beat it vigorously with a Dover beater. Five eggs to a quart of milk will make a good boiled custard ; but six or eight make it richer. It is smoother when the yolks only are used, yet the whole egg makes a good custard; and in the emergency of not having enough eggs at hand a little cornstarch may be used. Boiled custard may be flavored with vanilla, almond, rose, maraschino, noyau, caramel, coffee, chopped almonds, grated cocoanut, or pounded macaroons. The cocoanut makes a delicious custard, but must be rich with eggs, and stiff enough to keep the cocoanut from settling to the bottom. CEREALS The word "cereal" means a flowering plant. Cereals are the most easily grown of all vegetables. They contain a large amount of starch, and that is why they require so long a time to cook — to convert the starch into dextrine so as to be more easily assimilated or digested. Starch cannot be digested without being cooked.