~ WHAT A OK
OUGHT TO KNOW
ABOUT CORN STARCH
BY
EMMA CHURCHMAN DEWITT
~·
SPECIAL COLLECTIONS &: RARE BOOKS
W ALTER CLINTON J ACKSON L IBRARY
THE UNI VERSITY OF N ORTH CAROLINA AT GRI!.!!NSBORO
HOME ECONOMICS PAMPHLETS COLLECTION
Gift of Paul Hessling
WHAT A COOK
OUGHT TO .KNOW
ABOUT CORNSTARCH
By
EMMA CHURCHMAN HEWITT
Former Associate Editor
Ladies'Home Journal
Publish~d by
T. KINGSFORD & SON. OSWEGO, N.:V.
NATIONAL STARCH CO .. SUCCESSORS
TO make good Gravy, thicken with
Kingsford's Cornstarch-not flourthen
your gravy will be smooth, delicate
and never lumpy. The best thickening
for Gravies, Soups and Sauces is
.. ..
Kingsford's Cornstarch.
I
'
mAWORDtotheHOUSEWIFEm
THIS little book of recipes is the result of many years of housekeeping
They· are all practical. They are in daily use in thcusands
of homes.
During my long editorial service on the Ladies' Home Journal and
other magazines, I was brought into intimate correspondence with housekeepers
in all parts of the United States-and especially with their work
and achievements in cooking.
I found that their experience was the same as mine-those who had
the greatest success with Cornstarch recipes always depended on Kingsford's.
I found, too, that they had developed a wide range of uses for
Kingsford's Cornstarch.
The novice, for instance, too often knows cornstarch only as the basis
of a fe puddings and other desserts.
The cook of the older generation i.tses Kingsford's Cornstarch a
dozen times a day, in all kinds of dishes.
She uses Kingsford's always for thickening her gravies and sauceswhich
is the secret of their rich creamy consistency. and their freedom
from the raw taste that flour gives. ·
She gets the fine texture of her bread, biscuits, cakes and cookies
by mixing part Kingsford's Cornstarch with the flour.
She makes her pie crust perfect and flaky by using part Cornstarch
instead of all flour-and the under crust is dry and tender, even in juicy
fruit pies. ·
It is these cooks who have furnished most of these recipes, which
have been a staple in my own household for years, and· I have added a
number originated by myself.
Yours vel'y truly,
Former Associate Editor Ladies' Home Journal ·
3
FOR all cakes, bread, rolls, tea-biscuit, 1
pastry, pie-crust use part Kingsford's
Cornstarch mixed with the Rour. You
will be astonished at the improvement-the
light delicate sponge, the Raky paste
and the firm crust. See recipes for
quantity.
SINCE 1848
'•OVER 60 YEARS OF SUPERIORITY,
OUR grandmothers used KINGSFORD'S Cornstarch and
knew its delicacy and purity
They made good things to eat with it.
Fortunately in their day they did not have the low-grade
cornstarches now so plentiful on the market.
Many a modern housewife buys a cheap-process starch, paying
the same price as for KINGSFORD'S. In spite of all the
care used in cooking she does not have grandmother's success with
her recipe--but then she does not have grandmother's cornstarch.
She might just as well have it if she would insist upon
KINGSFORD'S.
By cheap and hasty processes, cornstarch can be manufactured
in a few days, while it takes as many weeks to perfect
KINGSFORD'S.
For over sixty years KINGSFORD'S has been made by an
exclusive process that frees the starch from all impurities.
It is washed and sifted and refined with the same care as in
1848.
The KINGSFORD'S Mills are situated on Lake Ontario,
away from the city dust, smoke or Jdors that might contaminate
the starch.
Thousands and thousands of dollars are spent every year
in these milis to have every package of KINGSFORD'S ·as perfect
as cornstarch can be made.
5
A-ll who have used KINGSFORD'S are familiar w-ith its
extreme delicacy It readily takes the full flavor of any kind of
seasoning. It gives results in cooking that are quite impossible
with a starch of less fineness and purity.
Quality is everything in cornstarch. KINGSFORD'S has
meant quality for three generations.
Its price is no more than many another cornstarch and your
grocer will give you KINGSFORD'S if you insist upon it.
DIRECTIONS FOR MEASURING
Unless otherwise stated, all measures should
be level. •
One half a spoonful is one half of a level spoon-ful
measured lengthwise through the middle of the
spoon.
Dry ingredients should be sifted before measuring
and piled lightly in the cup. They should
never be shaken down.
6
I:J BREAD,ROLLS,ETC. 1:1
Wheat Bread
FOR all bread made with yeast, the milk should be warm but not
boiling. After it is well heated, let it cool to the lukewarm point,
although in winter it may be made a trifle warmer than in summer.
Sift together well, one cup Kingsford's Cornstarch, seven cups wheat
flour and one heaping teaspoon salt. Rub in one-half tablespoon lard
and two-thirds tablespoon butter. Follow this with a half a yeast cake dissolved
in two-thirds cup milk, or two-thirds cup homemade yeast. Then
gradually add the milk, stirring all the time, and kneading well for twentyfive
minutes after the milk is all in. As soon as it is done, covt;r -we)!
but loosely with a cloth and set to rise over night in a place where it will
not become chilled, but will ttot_. be too warm. In the morning mould
C!t1lrkly into two loaves and put ·in buttered pan and let rise again even
with the pa:1. This bread may be maC:e with lukewarm water in stead
of milk and is much prdcn-ed by son: "!. For those who like a little
sugar in their bread, a tablespoon of Karo .::yrup will be found preferable.
Parker House Rolls
S IFT together five and one-half cups wheat flour, and one-half cup
Kingsford's Cornstarch with one tablespoon sugar, and one teaspoon
salt. Rub in one tablespoon lard and butter mixed. Mix -in one~half
yeast cake dissolved in two-thirds cup milk. Then add two cups warm
milk and knead well for twenty-five minutes. Cover closely and let
rise over night. In the morning flour pastry board, roll out dough about
one-half inch thick. Cut out with large biscuit cutter, butt ~ r and fold.
Put in tins and allow to rise one and one-half to two hours before baking.
Bake about twenty minutes.
French Rolls
S IFT together four cups wheat flour, scant half-cup Kingsford's
Cornstarch and three-fourths teaspoons salt. Warm one and .onefourth
pint new milk with two tablespoons butter When cool
mix into the flour with one well-beaten egg and tablespoon yeast. Beat
well, but avoid kneading. When risen, form into rolls, handling as
little as possible, and bake at once.
Tea Biscuits
S IFT well together two and one-half cups flour, one-half cup .Kingsford's
Cornstarch, three-fourths teaspoon salt and two well roundeel
teaspoons baking powder Rub in thoroughly two large tablespoons
lard. Moisten with milk until consistency to roll out. Make about
three-quarter inch thick and cut with biscuit -cutter. Bake at once a good
brown, ,
7
Brown Bread
TWO and one-half cups yellow corn meal, one-half cup Kingsford's
Cornstarch, one-half cup wheat flour and one-half cup rye meal.
Sift twice, one heaping teaspoon and a half soda into the wheat
flour. Sift rye meal, corn meal and teaspoon salt together, and add wheat
flour. Add one cup Karo Syrup. Stir in gradually three and one-half cups
sour milk. Mix well and steam four hours.
Raised Brown Bread
ONE cup graham flour, two-thirds cup rye meal, one-third cup
Kingsford's Cornstarch, two cups yellow corn meal, one tablespoonful
flour, two and one-half cups lukewarm milk, one cup
Karo Syrup, one even teaspoon soda, one even teaspoon salt, one cup
homemade yeast. Sift twice, soda into wheat flour. Sift rye meal, corn
meal, graham flour, Kingsford's and salt together and add wheat flour.
Add Karo Syrup, milk and the yeast. Stir and beat for
five or six minutes. There is a difference in the method of steaming
also. Do not have the water boiling when the bread tin is ready. It
should be just lukewarm and should not really boil for at least twentyfive
minutes. Then it should boil hard for four and one-half hours.
Rye Bread
SIFT very thoroughly one and one-half cups rye meal. Sift together
one very heaping teaspoon salt, one pint rye flour, three even
cups wheat flour and one even cup Kingsford's Cornstarch. Rub
in two-thirds tablespoon butter and one-half tablespoon lard. Add onehalf
cup Karo Syrup in which a scant half teaspoon of soda has been
dissolved. Follow with one-half yeast cake dissolved in three-quarte-rs
cup lukewarm milk, and fina lly, stir in gradually two more cups lukewarm
milk. Mix and beat for twenty minutes. Cover with cloth and
set to rise. In mornin_g mould into two loaves. It must have plenty
of time to rise after the _moulding before it is baked. It should be set in
a warm but not hot place for this purpose. Rye, being a heavier flour
than wheat, takes a longer time.
Corn Bread
SIFT together one and one-half cups corn meal, one-half cup Kitl'gsford's
Cornstarch and one-half teaspoon salt. Stir alternately
with one pint sour milk, into two very well beaten eggs. Add one
tablespoon melted butter Dissolve one generous teaspoon soda in one
small cup milk and add just before baking, and beat . thoroughly. On
this beating depends the lightness of the bread. Pour mto buttered pan
and bake in quick oven.
8
Graham Bread
To one heaping quart graham flour, thoroughly sifted, add three
cups wheat flour, one scant cup Kingsford's Cornstarch, one and
one-half teaspoon salt, and one and one-half heaping tablespoons
brown sugar, all well sifted together. Dissolve one-quarter teasp·oon
soda in one tablespoon Karo Syrup and add, after one-half tablespoon
lard and three-quarters tablespoon butter have been rubbed into the flour
Then stir in three-quarters cup homemade yeast or half a yeast cake
dissolved in three-quarters cup milk. Lastly, .· s.tir in, sldwly bea!ing
'well all the time for twenty minutes, one and one-half pints lukewarm
milk. Cover closely but not too tight and let rise over night. In the
morning make into two loaves, handling as little as possible and using
as little fresh flour as may be. Allow plenty of time for the second
rising, as this is the secret of good graham bread. The oven should be
a good one, but if too hot graham loaves will not bake well ln the
middle.
~. Graham Muffins
S IFT together one-half cuo Kingsford's Cornstarch, one-half cup
flour, one cup graham ,flour, one-fourth cup sugar, three teaspoons
baking powder and one teaspoon salt. Beat yolk and white
of one egg together and stir into it one cup milk. Add to flour· 'and stir
in li.ghtly one tablespoon melted butter. Bake in gem pans, in moderate
oven.
Corn Muffins
T AKE two cups corn meal, add one cup flour, one cup Kings-ford'<;
Cornstarch, one tablcspooll sugar, one teaspoon salt and three
rounded teaspoons baking powder Sift all well together and rub
in fine ly two heaping tablespoons butter or lard. Beat together whites
and yolks of two eggs with one pint of milk and two teaspoons Karo
Syrup and stir ~<rad uall y into the other ingredients. Mix well and pour
into gem pans. Bake in a hot oven for fifteen minutes.
Popovers
BEAT whites two eggs very stiff. Add to one CUQ milk beaten up
with yolks' of eggs and pinch salt; sift ,together three-fourths cup
flour and one-fourth cup Kingsford's Cornstarch. Turn in milk
and eggs gradually, beating hard continuously. Pour into very hot pop
·over tins and bake twenty minutes in quick oven. Remove from tins
and serve immediately, as they fall quickly.
9
GRIDDLE CAKESandWAFFLES
Buckwheat Cakes
SIFT together one quart buckwheat, one-third cup Kingsford's Cornstarch,
one tablespoon brown sugar, and one heaping teaspoon
salt. Dissolve one-third yeast cake in one-half cup warm water
Add this to one quart warm water Pour into buckwheat gradually,
stirring well for eight minutes, cover closely and let rise ove·r night.
In the morning, thin with warm water to proper consistency. Bake
on gr;ddle.
Flannel Cakes
TWO cups flour, one stant cup Kingsford's Cornstarch sifted with
one teaspoon salt and three rounded teaspoons baking powder. Add
gradually three cups milk, beating until smooth. Melt and stir in
two even teaspoons butter; add last, two well-beaten eggs. If sour milk is
used, substitute one teaspoon soda for baking powder, stirring into
milk. Bake on hot griddle.
Corn Cakes
S IFT together one and one-half cups Indian meal, one-half cup Kingsford's
Cornstarch and one teaspoon salt. Stir in gradually until
smooth, one and one-half cups boiling water. Rest bowl on
stove while stirring so that it may not stop boiling. Cool for a few
moments. Beat two eggs. Stir into batter one cup milk, then sift in
two tablespoons flour and two heaping teaspoons baking powder. Beat
thoroughly and add eggs. Bake on hot griddle.
Rice Cakes
MIX one cup boiled rice, one cup flour, and one-fourth cup Kingsford's
Cornstarch into which one-half teaspoon salt has been
sifted. Add one unbeaten egg and one good teaspoon baking
powder Beat and stir well and add sufficient milk to make good griddle
cake batter. Bake on griddle.
Waffles
S IFT together one-half cup Kingsford's Cornstarch, one and onehalf
cups flour, one-half teaspoon salt and two teaspoons baking
powder. Beat together yolks and whites two eggs, add one and
one-half cups milk, stirring gradually into the flour. Add finally one
heaping table'spoon butter, melted. Cook in waffle iron and serve hot
with Karo Syrup.
10
~CAKES-Cornstarch
Cakes
CREAM one-half cup fine granulated sugar and one-half cup butter
. Acid grated rind one lemon. Beat three eggs, yolks and whites
separately. Stir yolks Into butter and sugar, with one level cup
Kingsford's Cornstarch, into which one level teaspoon baking powder
has been sifted. Then aclcl, tablespoon at a time, whites of eggs. Put
into small buttered tins, filling only hal: full so as to allow for rising.
They should be baked to a delicate straw color in a moderate oven.
Make icing as follows: Boil for four minutes, one-fourth cup granulated
sugar in one-fourth cup water. Sift in, stirring all the time,
sufficient confectioners'. sugar to make icing proper consistency. If
icing becomes too thick, lemon juice or hot water may be adclecl. Do
not attempt to ice cakes while hot or icing will run. They should be cold
or nearly so.
New Jersey Gingerbread
TAKE one cup brown sugar, one cup Karo Syrup. Set on stove to
warm and stir in one cup, half butter and half lard. Add two
and one-half cups flour sifted with one-half cup Kingsford's
Cornstarch, one tablespoon ground ginger, one teaspoon ground c!on:<;
and one teaspoon soda, dissolved in one cup sour milk. Beat well and
bake in moderate oven.
Italian Biscuits
STIR one-half cup good butter and one cup brown sugar
to a cream. Add one good tablespoon Karo Syrup, six drops essence
lemon, a half-glass brandy and rosewater mixed, and a
little grated nutmeg. When thoroughly mixed, sift in slowly two ct:ps
flour to which ·one level tablespoon Kingsford's Cornstarch has been
added. Bake in small cakes in tins.
Loaf Spong Cake
BEAT yolks··of six eggs very light with two cups sugar. Add whites
which have been beaten verv stiff. Turn in one cup boiling water.
Last beat in very lightly two and three-fourths cups flour and
one-fourth cup Kingsford's Cornstarch previously well sifted together
witH ·otic .teaspoon baking powder. Flavor with lemon extract and bake
in loaf ·pan it'!' moderate oven.
11
Cream Puffs
PUT four level tablespoons butter into one-half cup boiling water
in a saucepan. Take one and one-half level tablespoon Kingsford's
Cornstarch and add enough flour to make one cup. When
\\'ell mixed, turn into the boiling water · and stir until the mixture leaves
sides of saucepan. Remove from the fire and cool by beating. Stir in,
one at a time, two unbeaten eggs, beating the mixture thoroughly.
Line baking pan with well-buttered paper and drop upon it spoonfuls
of the batter, making the spots as round as possible but a little higher in
the center, and bake in hot oven for thirty minutes. Split when entirely
cold and fill with Filling for Cream Puffs (below) .
Filling for Cream Puffs '
SIFT together two teasnoons flour and two level tablespoons Kingsford's
Cornstarch. Put small pinch salt into one-fourth cup cold
milk and mix. Add three-fourths cuo scalded milk. Stir well
until entirely smooth and cook twenty minutes jn double boiler or in pan
set over boiling water Add beaten yolks of two eggs and cook just long
enough to set. Remove from fire, add teaspoon vanilla and onejfourth
cup sugar (Flavoring extracts should never be added to any mixture
while the mixture is still boiling, as much of the .strength will pass off
in the steam). If not smooth strain and when cold fill puffs, putting the
two parts together again.
Y::mkee Cake
T AKE orte egg, piece butter size two eggs, one and one-half cups
sugar, one and one-half cups flour, and one-half cup Kingsford's
Cornstarch. Turn butter eggs and sugar into a bowl and beat
well. (Do not beat eggs alone) Stir in flour and then cornstarch, into
which three teaspoons baking powder have been sifted; slowly stir in
one cup milk. Flavor to taste and bake in moderate oven three-quarters
of an hour Good as layer cake.
Chocolate Layer Cake
ONE-HALF cup butter, one cup sugar, two eggs, one-half cup milk,
one teaspoon vanilla, one and one-fourth cups flour, one-fourth
~ cup Kingsford's Cornstarch, one and one-.half level teaspoon bakin!{
powder. Cream the butter, adding the sugar gradually till all is well
creamed together Add the beaten eggs and vanilla., Sift flour, cornstarch
and baking powder together three times and add alternately with the mi lk.
13eat well and bake in moderately hot oven.
FILLING-One-half cup rich milk, scalded; yolks of two eggs, one
cup sugar, one level tablespoon Kingsford's Cornstarch, one teaspoon
Y'lnilla. Cut chocolate iq pieces and cook in the hot water till smooth.
P.,.at e~rgs and add the sugar and cornstarch well mixed together. Stir
l·nt milk into this mixture and then add the chocolate. Cook together
~t;rring- constantly till it boils. Remove from. fire and add vanilla.. This
recipe makes two medium sized layers and the fillitig is right p'ropo'rtion
for cake. ·
12
•
Silver Layer Cake
BEAT gradually one cup sugar into one-third cup creamed butter.
Into one-half cup Kingsford's Cornstarch and one and one-fourth
cups flour, sift two and one-half teaspoons baking powder Take
one-half cup milk and add to creamed mixture by degrees, alternately
with the sifted flour, etc. Flavor with one teaspoon lemon or vani lla
extract and turn in stiffly beaten whites of three eggs. Bake in layer tins.
Gold Layer Cake
CREAM together one cup sugar and five level tablespoons butter.
Add yolks four eggs and one whole egg. ·Sift two and one-half
level teaspoons baking powder into one-fourth cup Kingsford's
Co;nstarch and one and one-third cups flour. Into one-half cup milk,
put three-fourths teaspoons vanilla. Add these two combinations alternately
to cream mixture, a little at a time, and beat well. Bake in layers.
Angel Cake
S IFT together five times, 'two and one-half oun ces flour and one
ounce Kingsford's Cornstarch. Add one teaspoon cream tartar .
and sift again. Sift thrc:e times, ten ounces pulverized sugar.
Beat very light whites of twelve eggs. To these add sugar one teaspoon
vanilla, and lastly flour and cornstarch stirred in lightly. Grease
mould on bottoti1 only and bake fifty or sixty minutes. \Vhen removed
from oven turn upside down on table so that air may reach it. Do not
take from mould until entirely cold.
•
Snow Cake
ONE teacup butter and two teacups sugar well rubbed together
several hours ,before required. Stir in alternately, whites twelve
eggs and two and one-half cups flour When well incorporated,
add one cup sweet milk. Lastly, sift in one-half cup Kingsford's Cornstarch
with two heaping teaspoons baking powder. Pour into wellgre4sed
loaf tin. Bake in moderate oven until cake draws aw·ay from
the sides of the pan.
13
Chicago Ginger Cakes
S TIR into three teacups good brown sugar, three teacups Karo Syrup.
Add to these one and one-half pounds good butter. Heat · and mix
well. When cool stir in three and one-half pounds flour and onehalf
pound Kingsford's Cornstarch thoroughly sifted together. Spice
with four heaping teaspoons each good ginger and caraway seed, the carefully
grated rind of two lemons and a little salt: Make into cakes and
bake in tins. Improve with keeping for a while.
Delicate Cake
RUB together to a cream, one cup butter and two cups sugar. Dissolve
in one cup sweet milk, one-half teaspoon soda and add.
Sift together one cup Kingsford's Cornstarch, two cups flour
and one teaspoon cream tartar. Turn in to butter and sugar Beat
well and add whites seven eggs beaten t6 stiff froth. Flavor to taste.
Bake in moderate oven. Never fails to be good.
Fig Filling
Y ANKEE cake may be used for a jelly cake or layer cake of any
kind, by baking it in layer tins instead of a float. Fig filling
makes a delicious variety of layer cake. To one-fourth pound of
figs that have been put through the chopper, add one-half cup sugar and
two t.ablespoons Kingsford's Cornstarch. Put in double boiler and pour
over gradually, stirring all the while, one-half cup boiling water. When
well mixed add one and one-half tablespoons ·lemon .juice and grated
rind of one-half orange. Cover and cook for at least a half hour, stirring
occasionally. If figs are entirely soft put directly over fire, mashing
and stirring to make them smooth. Do not stop stirring for a moment or
the mixture will burn. ·
•
Vanilla Filling
S IFT together through a sieve sufficiently coarse to permit the sugar
to go through, one and one"half level table'S'poons flour, one-half
cup sugar- and one-fourth cup Kingsford's Cornstarch. Add two
eggs slightly beaten. Scald two cups. milk in double boiler. Pour
gradually over the cornstarch, etc., return the whole to the double boiler
a~d cook for twenty minutes, stirring continually. When it has creamed,
add a gqod. pinch salt,. one tablesp6on butter and one teaspoon vanilla.· Use
when cold. ·
14
•
-PIES
Plain Pie Crust
ONE and one-fourth cups flour with one-fourth cup Kingsford's
Cornstarch, one-half teaspoon baking powder, one-half cup lard
one-fourth cup cold water. Cut lard thoroughly into flour
with a knife and chop and stir, not using the hands at all in the mixing.
Add water in same way, using occasionally the thumb and finger when
absolutely necessary, but only then. The less crust is handled at any time,
the more flaky it will be.
Richer Pie Crust
THREE cups flour, one scant tablespoon Kingsford's Cornstarch and
teaspoon sat, sifted well together Cut into this one heaping
cup lard (or half butter if preferred), chop and mix with a
knife, using only the hands to toss lightly together (Never knead pie
dough or it will be tough). Moisten with very cold water only just
enough to roll out. Use as little dry flour as possible in the process.
Blackberry Pie
LINE pie-plate with good rich crust-made according to recipe already
given. Wash blackberries, drain and fill plate quite full.
Sprinkle well with sugar. Sift over all, one generous tablespoon
Kingsford's Cornstarch This will thicken juice and keep it from running
over Season with cinnamon and bits of butter Add top crust well
pricked, and bake. Strawberry, whortleberry, rhubarb and peach pies
should be thickened in the same way with Kingsford's Cornstarch.
Dried Apple Custard
AS dried apples are generally of a uniform tartness, the following
recipe will be found a good one, though the amount of. sugar
must be somewhat governed by conditions. Stew the apples until
done and rub through colander. Should be juicy. To enough apples
for one pie, beat in one whole egg and yolk of a second. Add two tablespoons
butter, one-half cup sugar, one scant teaspoon Kingsford's Cornstarch,
juice one lemon and one fourth nutmeg grated. Beat all well
together and bake with bottom crust only. vVhen done, cover with
meringue made from white of second egg and return to oven till a delicate
brown.
15
Fresh Apple Custard
TO one pint apple sauce add one quart sweet milk, four eggs, one
tablespoon Kingsford's Cornstarch, pinch of salt, one-fourth
grated nutmeg, one tablespoon melted butter, juice one lemon
and grated rind of half. Bake with under crust only and do not put
any meringue on it.
Lemon Custard Pie
TAKE one heaping tablespoon Kingsford's .Cornstarch, juice and
' part of the rind of one lemon, three eggs, one cup sugar and
one teacup milk. Mix cornstarch with a little of the milk and
set the rest to scald in double boiler. When boiling stir in cornstarch.
Boil one minute and add yolks of eggs well beaten. When cool, add
sugar, rind and juice of lemon, all beaten well together. Bake in
deep pie plate, lined with crust, in moderate oven for one-half hour.
When done cover with meringue made from whites of eggs. Return
to oven and brown lightly.
Lemon Pie
WITH cold water make a thin paste of three level tablespoons
Kingsford's Cornstarch. Put in double boiler and add slowly,
stirring the while, one cup boiling water and cook until boiling.
Take from fire and stir in one tablespoon butter and one wellbeaten
egg. When thoroughly mixed, add one-fourth teaspoon salt,
one cup sugar and juice of one large lemon or two small ones. Again
mix well and bake in one crust or two, as desired.
Lemon Cream Pie
Two lemons, grated, yolks of two eggs, small lump butter, onehalf
small cup flour, one tablespoon Kingsford's Cornstarch, three
cups sugar, two cups water. Cook in double boiler until thickened.
When cool, put in tart crusts already baked.
Boston Cream Pie
Two teaspoons butter, one cup sugar, two eggs beaten together,
two teaspoons baking powder, three cups flour, pinch baking
soda. · This makes three layers. Split layers and put following
cream between: One quart milk, five eggs, one tablespoon Kingsford's
Cornstarch, one cup sugar and a little vanilla. Cook in double
boiler and when cool spread between layers.
16
Strawberry Cream Pie
( Strawberry Short Cake)
;
S IFT together one and one-fourth cups flour, one-third cup Kingsford's
Cornstarch and two and one-half level teaspoons baking
powder. Cream together three-quarters cup sugar and two heaping
tablespoons butter. Add one whole egg and one separate yolk
beaten light. Then add, a little at a time, -alternately, the flour, etc.,
and one-half cup milk. Bake in two layer cake pans. When ready to
serve put cream fi lling between layers and meringue over top. The
cream fi lling is made as fo llows To two and one-half level taqlespoons
Kingsford's Cornstarch mixed with three tablespoons cold milk,
add one cup scalding milk. Turn into double boiler and cook for twenty
minutes, stirring . frequently after thickening begins. When thoroughly
cooked add one-fourth cup sugar, pinch salt, one-half teaspoon butter,
one-fourth teaspoon lemon extract and one well-beaten egg. Remove
from fire at once, beat well and cool. When ready to serve make meringue
of whites of two eggs whisked to a stiff froth with one-fourth cup
powdered sugar and a few drops lemon juice. After meringue has been
spread, drop strawberries all over the pie, allowing them to sink well
into the meringue. Serve as soon as possible.
Mock Cream Pie
BEAT together one cup sugar, four tablespoons Kingsford's Cornstarch
and yolks three eggs. One pint boiling milk, pinch salt
and one teaspoon butter Turn into single crust already baked.
Grate nutmeg on top and bake again. Cover with meringue and brown.
Pumpkin Pie
S TIR together one and one-quarter cups dry pumpkin and one
teaspoon Kingsford's Cornstarch, one-half cup brown sugar,
one cup rich milk, two eggs sliP"htly beaten, two tablespoons
Karo Syrup, two tablespoons melted butter, one-half teaspoon ginger,
one teaspoon cinnamon, one scant half teaspoon salt. Mix well to-gether
and bake with one crust. ·
Cocoanut Pie
BEAT together yolks of three eggs, two tabl es)lOons sugar and one
tablespoon Kingsford's Cornstarch. Add two cups milk and
one-half cup freshly grated cocoanut. Pour into deep pie.·· piate
lined with crust. When baked cover with meringue made fro!'n the
whites of three eggs, sprinkled lightly with grated cocanut, return
to oven to brown lightly.
17
~ICE CREAMS~ ~ ~
Kingsford Ice Cream
SIFT together one-half cup sugar, one-half teaspoon salt, one level
tablespoon Kingsford's Cornstarch. Add one jint milk and stir
over hot water till it thickens. Cover and cook twelve minutes,
stirring occasionally. Into one-half cup sugar, gradually beat the yolks
of three eggs already beaten. Stir into the hot mixture and keep on
stirring till it thickens. Strain into freezer when cold, flavor to taste
and add one pint cream, and freeze as usual.
Vanilla Ice Cream
To one quart milk which has begun to simmer in double boiler,
add two cups sugar, beaten together with two eggs. T hen sift
one tablespoon Kingsford's Cornstarch together with a little
dry sugar and put in last. Let cook steadily for about ten minutes, stirring
all the time. Take from fire and add one quart cream and vanilla
extract to taste, and freeze.
Tutti Frutti
TURN into one pint new milk, two teaspoons Kingsford's Cornstarch
previously dissolved in a little cold milk. Cook for several
minutes. While at boiling point pour over yolks four eggs (previoulily
beaten with three cups sugar) and boil ten minutes, stirring constantly.
When cold, add one quart cream and• freeze. vVhen half frozen
add one pound dried and candied fruit (raisins, citron, cherries, etc.),
which have been soaked in one glass whiskey and juice one lemon.
Finish by freezing.
Frozen Custard
ADD to one quart new milk, two teaspoons Kingsford's Cornstarch,
previously dissolved in a little cold milk. Boil until cornstarch
is thoroughly done. Pour boiling mixture on yolks of three eggs
well beaten with one cup granulated sugar, stirring constantly. Flavor
to taste and set aside till cold. Freeze as ice cream. When half frozen,
stir in one pint whipped cream and finish.
Lemon Ice Cream
GRATE into two quarts milk rind three lemons. Boil and strain.
Boil again and add two tablespoons Kingsford's Cornstarch.
Stir this into four well-beaten eggs and add three and one-half
cups sugar. Set to cool. Add juice one orange and five lemons, and
f1 eeze. When half frozen add one pint whipped cream.
If desiring orange flavoring instead of lemon, use the juice ten oranges
and two lemons, with the grated rind of three oranges and one lemon
boiled in the milk and strained out.
18
B CUSTARDS and PUDDINGS R
Apple Custard
PARE, core and bake thoroughly, several large tart apples,
having filted the core-holes with one teaspoon Karo Syrup and
granulated sugar. When done set to cool. When cold pour over
custard made with Kingsford's Cornstarch according to recipe given in
Charlotte Russe, page 20.
Orange Custard
TO one pint milk add yolks two eggs and one level tablespoon Kingsford's
Cornstarch. Sugar to taste. Put in double boiler and set
over fire. Let the water boil gently and stir mixture tilt it
thickens. Set off to grow cool. Take four oranges, slice, and in a dish
put a layer of oranges and a layer of sugar alternately, finishing by
pouring t! .e custard over the whole.
Cocoa Custard
TO a digestion that wilt refuse chocolate because too rich, cocoa
may be found perfectly digestible because the fats have been
removed. When such is the case, a nice custard made from
Kingsford's Cornstarch wilt be found very acceptable, if instead of
other flavoring cocoa is added to the cornstarch before dissolving it in
milk. Set on ice and serve with thin custard or cream.
Cup Custard
TO each beaten egg altow one arid one-half cups milk and one
saltspoon Kingsford's Cornstarch with one level tabelspoon sugar
and a few grains salt. Flavor to taste and set cups in water in
even to cook till thick.
Mock Custard
PUT in double boiler one quart sweet milk and let boil. Add onehalf
cup sug!lr, one small lump butter, teaspoon cinnamon (or
nutmeg grated in), four well beaten eggs and pinch salt. Dissolve
in a little cold milk, two tablespoons Kingsford's Cornstarch and
add to !:>oiling mixt\lre. Let b il until cornstarch is thQroughly done.
19 .
Prune Whip with Custard Sauce ·
TAKE one pound prunes and soak over night in enough water to
LOver them well. In the 1\Iorning cook in the water in which
they ba\'c bc<:n soakecl. ur.til soft enough for the pits to be removed
readily. Chop fine and sweeten to taste. Add well-beaten whites
two eggs to which have been added one tablespoon pulverized sugar.
lkat t11oroughly and stand on ice for one hour Serve with custard
made as follows Take one dessertspoon Kingsford's Cornstarch and
dissolve in a little cold milk. Add this to one pint milk, yolks of two
eggs and one tablespoon sugar Cook until sufficiently thick. When
cool serve as s;;.uce for prune whip.
Float
ONE cup sugar, three eggs, three cups milk and one heaping tablespoon
Kingsford's Cornstarch. Put in double boiler Cook till the mixture
thickens. Flavor with vani lla and serve cold.
Charlotte Russe
ONE quart rich milk, four eggs well beaten, six tablespoons sugar, one
teaspoon Kingsford Cornstarch. Cook in double boiler until
thickened to a custard. Line a glass dish with sponge cakes and
pour custard in center May be covered with whipped cream.
Almond Mandolines
ONE and one-half cups powdered sugar, one-half cup butter, threefourths
cup milk, four eggs, one-half cup Kingsford's Cornstarch,
one and one-half cups flour, two teaspoons baking powder
and one teaspoon van ill a. This will fi ll twelve mandoline tin s. Bake
and ·when cold cut .off top of mandolines, scrane out the insides and fi ll
with' the following mixture: One pint whipped cream, one-half pound
almonds chopped fine, one-half cup sugar and one teaspoon vanilla.
Cover ·each with top and frost with icing.
Bedford Charlotte
COVER six or eight slices (moderately thin) of "yesterday's bread"
with damson preserve. Line a platter with these slices. Make a
custard of one quart milk, six eggs, one tablespoon Kingsford'gCornstarch,
six tablespoons sugar and two teaspoons vani lla, having
reserved the whites of two eggs for frosting. Pour custard while hot in .
among the bread. When cold put on icing. Serve cold.
20
.,,
Caramel Pudding
THREE cups milk, two tablespoons full cornstarch, two eggs, o:lequarter
cup sugar, one cup nuts, cut, one cup caramel sugar. lle:1t
eggs, add cornstarch dissolved in milk, add milk scalded boil until
thickened in double boiler
CARAMEL SUGAR-1 cup granulated sugar melted in hot iron frying
pan, keep stirring until all is dissolved then stir into the pu :!ding. Take
from fire and add nuts, beat hard to beat caramel sugar into custard.
Serve with whipped cream. This will serve six persons.
Chocolate Pudding .
DISSOLVE two large tablespoons Kingsford's Cornstarch in a little
cold milk and add to one pint milk that has just come to the
boil. Mix together two tablespoons grated choclate and a half
teacup sugar Boil until it thickens, turn into individual moulds and set
to cool. When cold, put on ice. Should be served with thin custard
or whipned cream.
New York Pudding
PUT to heat one pint milk. When it comes to the boil stir in three·
tablespoons flour and one tablespoon Kingsford's Cornstarch which
have been well moistened with a little extra milk. Stir- untili
thickened and set to cool. Beat two eggs, yolks and whites separately, andl
stir in first the yolks and then the whites. Put in a pan and bake for all'
hour by setting pan in another of hot water in the oven. Serve with;
wine or lemon sauce.
Blance Mange
S IX level tablespoons Kingsford Cornstarch, one-quarter cup cold milk,
one-quarter cup sugar, pinch salt, two and one-quarter cups scalded
milk, one teaspoonful vanilla. Stir cornstarch and cold milk together
adding sugar and salt. Pour the scalded milk slowly on the first
mixture and stir till thickened. Cook in double boiler twelve minutes.
Add vanilla, stir well and turn into wet mould to set. •
For Chocolate Blanc Mange melt one square of bitter chocolate
over hot water and make smooth with hot milk and add to the rest of the
cornstarch and milk. Sweeten to taste.
Cornstarch Pudding
THREE cups scalded milk, six level tablespoons Kingsford's Cornstarch,
one-quarter cup cold milk, one-third cup sugar, one-quarter
teaspoon salt, two eggs, one teaspoon vanilla. Mix cornstarch with
c 1ld milk. Stir the scalded mifk into this mixture, return to double
bviler and stir constantly till it thickens. Cook eight minutes. Beat the
eggs slightly, add sugar and salt. Add cornstarch mixture and cook
one minute longer T ake from fire and add vanilla. Serve with cold cream
iJ.Ld sugar (Serves six persohs)
21
Caramel Pudding
TAKE one pint rich milk, yolks of two eggs, two tablespoons sugar
one tablespoon Kingsford's Cornstarch. Add wine, macaroons
or any kind of preserved fruit. Heat milk in double boiler, beat
yolks very light and add sugar. Stir cornstarch in a little cold milk and
add to hot milk. Cook till thick and make meringue of the two whites
and four tablespoons sugar. Set in oven to brown slightly.
Delmonico Pudding
D ISSOLVE three tablespoons Kingsford's Cornstarch in a little
cold milk and add to one quart milk and the yolks of five eggs
beaten up with six tablespoons sugar. Boil up till mixture thick-ens
(a little less than five minutes), pour into pudding dish and bake 1
for one-half hour. Remove from oven and when cool, cover with
frosting made fro.m whites of the eggs beaten with six tablespoons
sugar Return to oven and bake delicate brown.
Dandy Pudding
D ISSSlLVE four tablespoons. Ki~gsford's Co~nstarc~ in a little cold
mdk. Put one quart milk 111 double boiler w1th one-half cup
sugar. When it comes to the boil add yolks of three eggs and
the cornstarch. Flavor with lemon and put in individual glasses.
With the whites of the three eggs and three tablespoons powdered
sugar, make whip for the top of each glass.
Tipsy Parson
TAKE sponge cake moistened with sherry and lay in glass dish.
Make custard of one pint milk, yolks two eggs and one heaping
teaspoon Kingsford's Cornstarch. Pour over cake while hot.
Just before serving sprinkle blanched almonds freely over top. Beat
whites of eggs into stiff froth with two tablespoons powdered sugar and
one cup sweet cream.
Blackberry Mush
PUT upon the stove in enough water to cover well, desired quantity
of blackberries. Let cook thoroughly. Mash and strain when
done. To each pint liquid sweetened to taste, add one teaspoon
Kingsford's Cornstarch dissolved in one-half teacup milk. Cook until
thick stirring all the time. If not quite as thick as liked add a little
more cornstarch, but bear in mind tl\e thickening properties of Kingsford's
Cornstach and do not be too lavish in adding it, for fear yo~
may overdo the desir~d results. Shoutd be ·s·erved very cold.
22
SWEET SAUCES
Chocolate Sauce
S IFT together one-half tablespoon flour and one tablespoon Kingsford's
Cornstarch with a few grains of salt. Dissolve in a little
cold milk and turn into one pint scalding milk in double boiler.
Cook ten minutes. To one and one-half squares melted chocolate add
one-fourth cup sugar. Stir smooth and turn into thickened milk.
Beat whites of two eggs very stiff, add one-half cup sugar and yolks
of two eggs, well stirred but not beaten. Stir hot milk .slowly into eggs.
Turn back into boiler aml let stand a moment or two, but not cook.
Flavor with vanilla and cool.
Banana Sauce
TAKE two large, very ripe bananas, mash through a fine sieve into
a saucepan. Have ready four tablespoons lemon juice which
pour· over immediately and cover in order to prevent discoloration
of bruised bananas. Sift together two scant tablespoons Kingsford's
Cornstarch and one-half cup sugar. Add slowly one and one-fourth
cups boiling water, stirring steadily the while, and let simmer for about
ten minutes. Strain and beat well. Serve with fruit pudding or plain
boiled pudding.
Mock Cream
AN excellent substitute for whipped cream may be made in the
following way: Sift together two level teaspoons Kingsford's
Cornstarch and two tablespoons granulated sugar. Stir slowly
into one pint scalding milk in double boiler. Cook ten minutes. Set
aside to get cold. When ready to use beat in one teaspoon vanilla
extract and stiffly beaten whites two eggs.
Caramel Sauce
SIFT together one cup granulated sugar and two level tablespoons
Kingsford's Cornstarch. Moisten with four tablespoons cold
water. Heat slowly in granite saucepan until of a delicate brown
am~ all is melted. Toss in quickly one cup boiling water Cook until
clear-usually about three or four minutes. Flavor with three-fourths
tablespoon vanilla, or, if preferred, with maple extract. Add one teaspoon
Karo Syrup. Serve hot or cold.
23
Orange Sauce, Hot
CREAM together one scant cup sugar and two tablespoons ·butter
Stir in by degrees two heaping teaspoons Kingsford's Cornstarch.
Add one and one-half cups boiling water Put on back
of stove where it will keep hot and thicken to a rich cream, but will
not boiL Just before removing flavor with orange~x tra ct to taste.
• I Lemon Sauce, Hot
PUT into a saucepan two cups sugar two tablespoons Karo Syrup,
one-third ~up butter, one teacup water juice and grated rind two
lemons. vVhen the mixture comes to a boil turn in one level
teaspoon Kingsford's Cornstarch which has been dissolved in a little
cold water and stir welL Then add the well-beaten yolks of two eggs.
When all has cooked take from fire and sti r in whites, beaten stiff. Serve
hot. ·
'( ii· . Canned Fruit Sauces
; A · LL canned fruits, more especially the tarter ones, lend themselves 1'"\:. to the making of delicious sauces for plain boi led or baked pud...
· · dings and make an economical, delicious and dainty dessert.
In making, mash fruit to a pulp and to one cup juice and pulp add
one-half cup water and let come to boil. If tart, take one cup sugar (less
if fruit be sweeter), add two level tablespoons Kingsford's Corn starch,
pour hot liquid over and cook for ten minutes, stirring till smooth ; and
beat into it stiffly beaten whites of two eggs. Do not allow to stand but
use at once.
This sauce may be used cold by leaving out the whites of the eggs
until ready for use. Beat up cold mixture very smoothly before beating
in. whites of eggs.
Brandy Sauce
SIFT together three level tablespoons Kingsford's Cornstarch, one.
•:, half level teaspoon flour and a few grains salt. Blend with one
rounded tablespoon butter vVhen well rubbed together, add
one pint hot water gradually, one tablespoon Karo Syrup, one-half cup
&rown su~rar and let cook five or six minutes, constantly stirring. Just
befq_re removing from fire atld one teaspoon extract of vanilla and one
generous tabl espoon brandy. Take from' fire and beat in second rounding
tablespoon butter, making very smooth.
24
Jelly Sauce for Cottage Pudding
TO three-fourths tablespoon Kingsford's Cornstarch dissolved in a
little cold water with a few grains of salt, add one cup boiling
water and cook five or six minutes. Add one-half cup currant
.ielly beaten smooth with a fork and one teaspoon Karo Syrup. Let cook
for two or three minutes. Turn in one tablespoon each lemon juice,
butter and sugar Serve hot.
Sauce for Plum Pudding
·,!
T V/0 tablespoons butter two teaspoons flour 'two teaspoons Kingsford's
Cornstarch, one-half cup sugar one teaspoon Karo Syr-up,
one pint boiling water Let come to boil, stir till smooth and
thick. Just before removing from fire add one-half teaspoon lemon juice.
Plain Sauce
S TIR together one cup Karo Syrup and one cup brown sugar Add
one-half cup butter and one teaspoon Kingsford's Cornstarch.
Grate rind of one lemon, add juice mixed with one-half grated
nutmeg and one-half teaspoon each ground cinnamon and cloves.
When all mixed turn in one cup boil ing water return to sauce pan and
boil till clear, stirring constantly. Strain when clone.
Milk Sauce
(To be used on puddings instead of cream)
BEAT to a cream two tablespoons butter and one cup sugar. Add
pinch of salt. Dissolve two teaspoons Kingsfords Cornstarch in a
little cold mille Add to one-half pint milk, cook till cornstarch is
thoroughly done, and flavor t0 taste. Pour boiling mixture on a well-beaten
egg, stir well and serve. ·
Kingsford 's Sauce for Sponge Cake
A DELICIOUS sauce to use on squares of sponge cake or ladyfingers
that have grown slightly stale is made as follows In one
cup boiling water melt one-half cup currant jelly and two
tablespoons sugar Add two good table~poons butter Dissolve one
heaping teaspoon Kingsford's Cornstarch in one-half cup cold water
(or sherry if preferred) and turn in slowly Allow to boil gently till
cornstarch is thorough[y cooked, stirring constantly. Keep hot till
needed, by setting in pan of hot water stirring once in a while to rre-vent
skin forming on top. ·
25
II GRAVIES and SAUCES M
Roast Beef Gravy
AFTER roast has been removed, pour from pan all the fat except
about one tablespoonful. Into this, stir one tablespoon Kingsford's
Cornstarch. Put over fire and cook until well browned.
Add gradually, stirring all the time, one pint boiling water, boiling tin
thick and smooth. Season with salt and pepper. All brown gravies may
be made after this recipe, using judgment in relation to the quantity of
fat. Where it seems too plentiful, pour off some; where it is scarce
add butter.
Gravy for Steak and Onions
AFTER frying tseak, proceed as in making roast beef gravy, then
add the fat in whi ch the onions have been fried. If steak and
onions have been fried in the same pan, the fat will be already
flavored with the onion.
Creamed Chicken Gravy
AFTER frying chicken, make a gravy as follows: In the pan from
which the. chicken has been taken, pour desired. quantit:r of rt;ti lk,
season wtth butter, salt and pepper, and thtcken wtth Kmgford's
Cornstarch. Cook until thoroughly done and serve in separate
bowl.
White Sauce
To one pint boiling milk, add two tablespoons butter into which one
heaping teaspoon Kingsford's Cornstarch has been well rubbed
Cook well, for only by_ thorough cooking are brought out the full
flavor and velvety texture obtained by use of the cornstarch. This sauce
is to be used in dressing new potatoes, onions, cauliflower, squash and
cabbage. For fish, hard-boiled eggs either chopped fine or cut in slices
should be added.
Lobster Sauce (for Boiled Fish)
CUT the meat of one lobster into dice. Pound the "coral" up with
one tablespoon butter. Sift together one and one-half tablespoons
Kingsford's Cornstarch and one-fifth teaspoon cayenne.
Rub up with one tablespoon butter to a smooth paste. Add one pint
boiling water, the pounded "coral," lemon juice to taste. Simmer five
minutes and strain upon the diced lobster. Boil up once and serve.
26
Tomato Sauce
TO one pint tomatoes put one good slice onion and one bay leaf
and stew twenty minutes. Mash through sieve and put in small
pinch baking soda. Mix together one and one-half tablespoons
Kingsford's Cornstarch and two tablespoons butter, melted. Gradually
add pulp and season to taste with pepper and salt. Cook thoroughly.
Caper Sauce
MELT two tablespoons butter and stir in two tablespoons flour and
one-half ounce Kingsford's Cornstarch, well sifted together. Stir
until perfectly smooth. Pour into this one pint milk and boil
up well. Then add one teaspoon vinegar and three tablespoons capers.
• Season with pepper and salt. Serve with lamb or mutton.
Parsley Sauce
TO two tablespoons butter add one tablespoon Kingsford's Cornstarch.
Stir well until smooth. Turn in one pint milk and let come to
boil. Season with pepper and salt and add chopped parsley and
lemon juice. Serve with fish.
Velvet Sauce
SIFT together one and one-half tablespoons flour and one and one-half
tablespoon Kingsford's ~ornstarch. Sti_r into. two tablespoons melted
ter. When blended pour m one quart nch ch1tken or veal stock, add
some kitchen boquet, one-half cup mushroom liquor, six whole peppers,
one saltspoon salt and a dash of nutmeg. Stir continuot)sly and allow to
boil for twenty minutes. Remove from fire, skim well and return
where the mixture can simmer for one hour. Strain and put in more
salt and pepper if needed.
Port Wine Sauce
T
, 0 one teacup good White Sauce made with Kingsford's Cornstarch
add a little of the following mixture: Port wine, one pint;
walnut pickle, one-half pint; three fresh lemon peels, thinly sliced;
six eschalots, peeled and sliced; three tablespoons fr esh grated horseradish;
half ounce allspice; same of pepper; two Chili peppers chopped
and one teaspoon celery seed. Put into a. glass jar with one pint mushroom
catsup. Shake well and stop tight. In fourteen days this is ready
for use and will be found invaluable as an adjunct to kitchen flavorings.
A very little is required at a time for either sauce or gravie~. (:l;~r~;t
may be used instead of port.
27
~ENTREES~
Creamed Chicken on Toast
REMOVE all the meat from the bones of cold cooked chicken and
put through meat grinder. Turn into a skillet with a little water
and heat through. To each cup chicken add two cups milk, one
teasJ?oon butter, pepper and salt to taste, with a little parsley, very
finely chopped. Thicken to rich creamy consistency with Kingsford's
Cornstarch which has been previously dissolved in a little cold milk.
Cook until cornstarch is thoroughly done. Serve hot on buttered toast.
Tomato Toast a la Kingsford
HAVING strained one-half cup juice from a can of tomatoes, put
the remainder to cook. Sift together one-fourth cup Kings- ·
ford's Cornstarch, one teaspoon salt, a pinch white pepper. Stir
to a paste in the cold liquid. Turn into hot tomato and cook for a
quarter of an hour Have ready eight slices of toast. Havine; dipped
the edge of each slice in boiling, salted water for a second, butter the
slices well and lay close together in serving dish. Pour over the hot
tomato sauce and garnish with parsley. If something a little different
is required, grate into the mixture one-half cup cheese, a good slice
of onion, cooked in butter till soft, with one-half sweet pepper chopped
fine. If the latter be used, serve tomato without toa~ •.
Italian Cheese
S TIR into a little cold milk the following: One-fourth cup each
flour and Kingsford's Cornstarch which have been well sifted
together, one-half teaspoon salt anrl a small pinch of paprika (a
smaller one if cayenne is to be used). 'When of a consistency to pour,
pour into the rest of one pint milk which has been put to scald. Keep
stirring until the mixture thickens, and then every once in a while;
while the mixture cooks for twenty minutes. Beat the yolks of two
eggs into one-half cup creamed butter and add to hot liquid. Sti ll stir
unti l yolks are cooked, and add one cup grated cheese. When cheese
is melted pour to depth of about one-half inch into a shallow dish.
When· cold cut into squares and lay a layer of these in an au gratin
dish. Sprinkle with grated cheese, put another layer of squares and
again sprinkle. When all have been disposed of, put in the oven to get
very hot. s~rve in the dish and at the same time serve bread, some green
vegetable or a salad.
28
~I
'
Coqudles of Chicke-n
TO. one cold roast or· boiled chicken allow one can n1ushrooms (or,
1£ fresh, equal quantity) and three teaspoons Kmgsford's Cornstarch.
The chicken should be ' chopped fine and ithe mushrooms
should be cut up, not chopped. The liquor in which "mushrooms are
canned should be put to boil. Then add one-half as muth cream. Season
with pepper and salt and add two bblespoons Kingsfotd's Cornstarch.
Put chicken and mushrooms well tmxed i!'l shells, .. pour the
dressing over, cover top with cracker crumbs and brown in the oven . ..
Creamed Oysters
RINSE one pint oysters in a very little water and drain. Turn
them into the oyster liquor, ~v hi ch has been strained and put
to heat, and leave till edges curl. Remove and keep hot.. In onehalf
cup hot water dissolve one-fourth teaspoon beef extract. Sift together
two level tablespoons Kingsford's Cornstarch and the same
quantity of flour. Add three level tablespoons butter and brown. Pour
in gradually one cup oyster ·liquor a·nd beef stock. Cook thoroughly
and add oysters, one-fourth teaspoon salt, white p~pper to taste, one teaspoon
Wor~estershire sauce and a few ~lrops onion juic~ ... Cook a moment
longer and serve in paste pat.ties.
Salmon, Sauce J?iquante
MELT butter (or oil may be used if preferred) and season with
salt, pepper and lemon juice. lnlo th is dressing dip salmon
cut into one-half inch slices. Drain and broil. Serve with
"sauce piquante" made as follows Sift together two tablespoons Kingsford's
Cornstarch and equal q:tantity Hour with one-half teaspoon salt
and one-fourth teaspoon pepp<:r. Dro .vn slightly in .three tablespoons
butter Then add one <1111'1 one-half cups hrown stock, or plain water.
with one-half teaspoon kitchen bouquet and cook well. \Vhen thkk and
smooth add one tab,lespoon capers, one tablespoon chopped sweet pickles,
one tablesooon olives and one t'lblespoon green sweet pepoers. Cook for
five min~ttes, add one tablespoon vinegar and simmer for tet) minutes
more.
Creamed Codfish
MELT two tablespoons butter and stil' iu two teaspoons Kingsford's
Cornstarch. Having at hand one-half _Pint desiccated
codfish whtch· has been soaked for an hour tn teptd water,
turn in, still stirring constant!}. t\dd one gi11 \ream and a littl~ pepper.·
Let $]mmer ten minutes, stirring all the while. ·
29
Ramequins a la Parisienne
BOIL half pint milk and half the quantity cream. Melt two tablespoons
butter with a little salt. Mix in one teaspoon Kingsford's Cornstarch
and stir over fire for five minutes. Pour in milk and
cream by degrees and stir, being sure that the mixture is absolutely
smooth; being sure also that it is well cooked. Take off and add one-half
pound grated cheese, some coarse ground pepper, a pinch grated nutmeg,
the yolks of eight eggs, the whites of two (well beaten), and a very
little powdered sugar. When perfectly mixed stir in whites of the
other six eggs, beaten stiff. Batter should be consistency of cream. Make
paper trays, fill three-fourths full and bake in a slow oven eighteen
minutes.
Fondu
GRATE a half pound Parmesan, Gruyere or any other good dry
cheese, and having stirred over the fire one-half pint cream with
enough Kingsford's Cornstarch to thicken it, turn in the grated
cheese and a little salt. Stir till cool and add four well-beaten yolks of
eggs and, last of all, five whites whipped to a stiff froth. Bake in a
papered tin in· a hot oven, filling the tin to only half its depth to permit
of the fondu rising, as it should, very high. If not served at once it will
fall. Time to bake, twenty minutes.
Welsh Rarebit
I NTO a cold pan put one-half pound cheese cut up rather fine; add
good sized lump butter and one teacup milk in which two level
teaspoons Kingsford's Cornstarch have been dissolved. Set over
fire and stir as the mixture begins to cook. Put -in a little salt just before
taking from fire. Made in this way the veriest amateur will
have a delicious, creamy Welch rarebit with no distressing lumps in it.
Do not boil after cheese is put in.
Welsh Rarebit No. 2
S TIR one-half level teaspoon Kingsford's Cornstarch into one tablespoon
melted butter while hot. Cook well and quickly, but do
not permit to brown. When done add one-third cup milk or
cream, stirring continually, and lifting pan from fire once in a while
to beat mixture smooth. Then turn in one-half pound mild, soft
American cream cheese chopped into small pieces. When melted season
with salt, mustard, paprika and Worcestershire sauce. Do not let
boil for a second after cheese is in, but stir constantly, Serve
quickly. Pour over salted wafers or toast,
JO
Fish Chowder
FRY crisp a good quantity of thin slices of fat, salt pork. Remove
pork and lay in sauce pan, sliceg of white potatoes. Lay in
baking bowl a layer of slices of any kind of rich, juicy fish.
Sprinkle with flour and a little salt and pepper Lay on the !ish some
slices of onion previously fried, then grated cracker and fresh lemon
thinly sliced; then some of the pork, then fresh fish, sliced potatoes,
seasoning, a little more onion and the remainder of the pork. 011 the
top strew thickly grated cracker and over the whole, pour .one pint clam
juice. Mix in a bowl one and one-half tablespoons Kingsford's Cornstarch
and one-half pint cold water, and pour over the mixture. Cover
closely, cook slowly, and do not open for three-quarters of an hour.
Lobster Patties
CUT into small pieces tail part two boiled lobsters. Season well
with pepper salt and a little lemon juice. Dissolve two tablespoons
Kingsford's Cornstarch in a little cold milk and turn into one
pint boiling milk. After it has thickened add butter and cook until qtJite
thick. Stir lobster into this mixture and heat through. Fill patti shells
which have been heated.
Mock Terrapin
S 1FT together one-fourth teaspoon salt, one tablespoon flour and
two level tablespoons Kingsford's Cornstarch. Melt one rounding
teaspoon butter and when hot mix in flour and cornstarch; adding a
pinch of mace and cayenne. When mixed add gradually one-half cup
cream, stirring and cooking thoroughly. When clone add one-half cup
cooked rice, one-half cup finely chopped calf's liver, one-half cup cold
chopped veal, two hard boiled eggs chopped, and one teaspoon finely
chopped parsley. Stir with a fork till well mixed, add one-half teaspoon
lemon juice and simmer for five minutes. Add sherry to taste.
Curried Eggs
BROWN a slice of onion in two tablespoons melted butter and set
aside. Sift together one and one-half level tablespoons Kingsford's
Cornstarch, one-half tablespoon flour, one teaspoon curry
powder and one-fourth teaspoon salt. Stir into melted butter and cook
for five minutes, adding gradually one and one-fourth cups milk. When
all has thickened add five hard boiled eggs cut lengthwise in quarters.
Leave over fire long enough to heat well and serve at once with hot
boiled rice.
31
Eggs a l'ltalienne
BOIL the requisite number of eggs · hard (not less than fifteen
minutes), shell and keep hot. Make a dressing in proportion
of one pint milk, a piece butter size of small egg, and two tablespoons
Kingsford's Cornstarch which' has been dissolved in two tablespoons
cold milk. When all has boi led up and thickened to consistency
of thick cream, add salt and pepper (a little cayenne if liked) Cut
eggs in half lengthwise and pour hot dressing over them. Serve at
once. May be garnished with chopped parsley.
Egg Timbales
ADD one tablespoon Kingsford's · Cornstarch to one tablespoon melted
butter and cook three minutes. Add slowly two-thirds cup milk,
one teaspoon salt and a little tobasco. Having removed from
fire, tutn in well-beaten yolks three eggs and then the whites, beaten
very stiff. Pour into timbale or small buttered cups. Sere with mock
bisque sauce. ·
Poached Eggs a la Kingsford
POACH desired number of eggs in one quart hot water to which have
been added one teaspoon salt and one teaspoon vinegar. Eggs
should be broken one at a time into a saucer, and slipped carefully
into the hot water and allowed to simmer until white is set. When done,
place upon hot platter, and cover 'with a dressing made as follows: To
one-half cup rich milk, add one tablespoon butter, one-fourth teaspoon
salt, and pepper to taste. Thicken with Kingsford's Cornstarch till like
thick cream. Serve on tl9ast if desired.
Frizzled Beef
PUT a generous piece of butter into a frying pan and let get hot
but not hot enough to scorch the beef. Shred the beef and turn
into the pan. If very salt should be scalded some time before
·and allowed to become pretty· dry. Allow to cook well, stirring the
while, but not to become brown, unless soecially desired (as some
people prefer .it this way). When done dredge with Kingsford's Cornstarch,
stir well around and allow to cook a half minute or so. Then
add milk and allow to cook till gravy thickens as desired. May be
served on rounds of buttered toast or in covered dish by itself.
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Sweetbread Fricassee, White
BLANCH the sweetbreads and cut in slices. To one pint . veal
liquor add one heaping teaspoon Kingsford's Cornstarch and
one kvel tablespoon butter with tablespoon cream. Season with
grated lemon peel, nutmeg and white pepper Coak together ten minutes,
add sweetbreads and allow to simmer twenty minutes.
Sweetbread Fricassee, Brown
CUT sweetbreads in small pieces, flour and fry. When a good brown
pour over them a pint of good beef gravy, highly seasoned. 'Simmer
unti l sweetbreads are tender. Thicken with a little Kingsford's
Cornstarch and butter. Add mushroom catsup.
Larded Sweetbreads
B LA ICH and lard the sweetbreads with bacon. Put in a stewpan
with one pint veal broth. Add a little browning mixture and the
juice of half lemon. When tender thicken gravy with one heaping
teaspoon Kingsford's Cornstarch and one level tablespoon butter rubbed
together. Lay bunches of boiled celery around the platter when sweetbreads
are served.
Breaded Tongue, Tomatoe Sauce
SEASON thick slices of cold boiled beef tongue with salt and pepper
Dip in beaten egg, roll in bread crumbs, fry in hot butter
or hot fat and serve with tomato sauce thickened with Kingsfords's
Cornstarch.
Fried Tomatoes
CUT into halves required number of tomatoes that are not so ripe
as tb be soft (or tomatoes canned for the purpose of frying
may be used). If they are a little green so much the better,
providing there are one or two very ripe ones among them. Turn cut
side up, season with pepper and salt and dredge with flour Put plenty
of butter (or some use half butter ~mel half lard) into frying pan and
when hot lay 111 the tomatoes, cut stele down. Always fry the cut side
lirst if you would have them keep shape. When well browned turn
with cake turner and fry other side. When done remove one at a
time all except a few ripe halves, upon a hot platter Mash the ripe
pieces well, put in a little more butter, add milk and bring to boil. Then
add sufficient Kingsford's Cornstarch to make gravy thick as desired,
some preferring it thicker than others. Turn over the tomatoes and serve
at once before dressing chills at all.
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Savory Custard
TO three tablespoons cold milk add two level tablespoons Kingsford's
Cornstarch. To this add gradually one and three-fourths
cups scalding milk. Let cook three minutes, stirring cons~antly.
When thick remove from fire and pour into three slightly beaten eggs.
Season to taste with salt, pepper, paprika, cayenne and onion juice. Into
each of six small custard cups drop one-fourth teaspoons butter.
Divide mixture into six cups and stand cups in pans of hot water. Bake
in moderate oven until firm. Serve with hot buttered toast. Do not
remove from cups.
Chipped Beef and Celery
TO two tablespoons butter, melted, add one cup celery cut in small
pieces. Cook until celery has browned lightly. Sift together
one tablespoon Kingsford's Cornstarch and one tablespoon flour,
and gradually add one cup milk with pepper to taste. When done to
rich creamy consistency turn in one-half pound chipped beef. If this
is too salty it should be scalded for a minute and dried at once. Serve
with toast.
Chicken Croquettes
TO one full pint finely chopped cold chicken add one teaspoon salt,
one-half teaspoon pepper, one cup cream, two tablespoons Kingsford's
Cornstarch, four eggs, teaspoon onion juice, tablespoon
lemon juice, pint bread crumbs and three tablespoons butter Put the
cream to boil, cream flour, cornstarch and butter together and stir gradually
into the hot cream. Turn in meat and seasoning and boil for two
minutes. Add two eggs well beaten, set off fire at once and allow to cool.
When cold, shape, roll in crumbs, dip in egg and fry in deep boiling lard.
Macaroni Milanaise
DROP into salted boiling water one-half package macaroni broken
into inch lengths. Cook until tender and drain. Season one
can tomatoes, or fresh ones in same proportions, with one bay
leaf, one blade mace, one slice onion, one stalk celery, three cloves and
a pinch of soda, and cook twenty minutes. Melt two level tablespoons
butter and stir into it two level tablespoons Kingsford's Cornstarch.
Season with salt and paprika and gradually add tomato pulp. Cook
till thickened. Mix with one cup bread crumbs, one rounding tablespoon
butter, melted. When cool add one-half cup grated cheese. In buttered
baking pan lay layer for layer, the macaroni and the sauce. Put the
rrumbs over them and bake in moderate oven till crumbs are browned.
Serve hot.
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