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LINTON CORN STARCH is carefully prepared / ~'{ 7
from choice ripe golden earn, expressly for food
purposes. Its high purity, the complete uniformity,
and never-failing qua lity assures the greatest satisfaction
when used far gravies, sauces, custards,
pudd ings, etc.
In the fo llowing rec ipes the quantity of starch
is stated in terms of tablespoons or fractions of a
cup. The starch as well as the other ingredients
should be ca refully measured in standard measuring
cups and spoons and all measurements are
level.
Best results a re obtained by s ift ing the corn
starch a s we ll os the flour. Thi s- not only removes
all danger of tiny lumps of starch or flour but
fluffs these materials to a uniform cons istency
so that measurements are more exa ct .
CLINTON Corn Starch should not be boiled for
over three to five minutes with direct heat or
fifteen to twenty minutes in double boiler if the
maximum thickening power is desired. Longer
boil ing thins the sta rch jelly and may result in
d isappoint ing results. On the other hand, too
little cooking may give a " starchy" flavor that is
never found when the starch is properly cooked.
One pound of powdered corn starch furni shes
1,675 calo ries or 52 calories for one-half ounce,
which is about the amount of starch in a full cup
of a verage co rn starch pudding . •
Cakes
COorarnn geS toHrocnhe y PuCfofsk-e- -_-_-_--_-_--_-_-__-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_ 44
Lemon Filling ___________________________________________________________ 5
DH&erts
Corn Storch Pudding (Blanc Monge) ___________________________ 5
Chocolate Pudding _____________________________________________ 6
Maple Pudding __________________________________________________ 6
Lemon Coke Custard------------------------------------------------- 6
Soft Custard--------------------------------------------------------------- 7
Main Dishes
Omelet - -------------------------------------------------------------------- 7
Rarebit ----------------------------------------------------------------- 7
American Chop SueY----------------------------------------------- 8
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§h~~r;:,edso~?f~!::::::::::::::._=::=:::::::::=:::::::::::::::::::::::::: ~
Pastry
Glozed Strawberry Pie ------------------------------------- 9
Butterscotch Pie (Meringuel------------------------------------1 0
Variations
DBaontea naB uBtteurtstecrostccoht chP ieP_ i_e _-_-__-___-__-__-__-__-_-_-_-_-_-_-_-_-_-_-_-__-_-_-_-_-_-_-__-_-__-_-_-_ 1I 00
Miscellaneous
rf~~~~nJ~~:r~i~f~~~~~~~~=:::::::::::::::::::::::::::::::::::::::: ll SHaaurcveasr d anBde eStsu·-g--g--e-s--t-i-o--n--s-- -___-__-_-__-__-__-__--__--_-__-_-_-_--_-_-_-_-_-_-_-_-__-_-_-_-_-_-_-_-_-_-_-_-_-_-__ 1112
Hot Starching
Directions ----------------------------------------------------------------------13
Cold Starching
Directions -------------------------------------------------------------------13
Laundry Hints
Proven Aids---------------------------------------------------------------14
Ironing Hints
Proven Aids------------------------------------------------------------------15
Wallpaper Paste
Directions -------------------------------------------------------------15
KITCHEN TESTED
by GRACE VIAL GRAY
DIRECTOR BETTER HOMEMAKING INSTITUTE, INC.
CHICAGO, ILLINOIS
Corn Starch Puffs
1 cup confectioners' sugar 1 cup Clinton Corn Starch
Y2 cup butter · 2 teaspoons baking powde1
4 eggs, separated 1 teaspoon vanilla
Cream sugar and butter; add beaten egg yolks. Sift
corn' starch and baking powder. Add to egg mix ture.
Fold in stiffly beaten egg whites and van illa. Bake in
well greased muffin pans which have been heated before
putting batter in . Bake in hot oven, 375' F., about 25
minutes. Makes about I Y2 dozen cakes.
NOTE: If baked in narrow tins such as used for bread
st icks, these may be used for lady-fingers.
Orange Honey Cake
1 Y2 cups sifted all-purpose 2 tablespoons grated orange
tlour rind
3;4 cup Clinton Corn Starch Y1- cup sugar
3 teaspoons baking powder 2;3 cup honey
1 teaspoon salt 2 eggs
y2 cup butter or shortening % cup orange juice
1 cup chapped nuts, if desired
Sift together flour, corn starch, baking powder and
salt. Cream butter or shortening, add orange rind , add
sugar gradually, creaming until light and f luffy . Blend
in honey. Add eggs one at a time, beating well after
each addition. Add flour mixture alternately with orange
ju ice, a small amount at a t ime, beating after each addition,
until smooth. Add nuts. Bake in twa greased 9-inch
layer pans in a moderate oven, 350' F., 30 to 35 minutes .
Cool, put layers together with lemon fi lling, and sprinkle
top with confectioners' sugar.
4
Lemon Filling
lf2 cup sugar
2 tablespoons Clinton Corn
Starch
Va t easpoon salt
1 egg yolk beaten
lf2 cup water
1,4 cup lemon juice
1 tablespoon grated lemon
rind
teaspoon butter
Mix sugar, corn starch ond salt. A dd egg yolk and
water. Cook in top of double boiler over boiling water,
st irring constantly, until thickened. Cover, cook 5 minutes
longer. Remove from heat, odd lemon juice, rind
and butter. Beat until b lended. Cook and use as fi ll ing
for ca ke.
Corn Starch Pudding (Blanc Mangel
3 tablespoons Clinton Corn
Starch
• '/ 3 cup sugar
V4 teaspoon salt
V2 cup cold milk
1 V2 cups scalded milk
V2 teaspoon vanilla
Combine corn st arch, sugar and salt. Add cold mi lk;
stir until well mixed. Meanwhile scold the 1 V2 cups m ilk
in top of double boiler and odd corn starch mixture
gradua lly. Cook over boi ling water, stirring constantly
until t h ickened. Cover, cook 15 minutes longer, st irring
occasionally. Add vanilla. Pour into molds or serv ing
dishes. Cool and chill. Serve with milk, chocolate sauce
or sweet ened fresh berries or conned fruit. Serves 4 to 6.
NOTE: One-holt cup chopped figs or dotes may be added
before chilling.
s
C'hocolate Pudding
Melt 2 ounces unsweetened or semi-sweet chocolate in
top of double boiler, then proceed as for Corn Starch
Pudding. Serve with p lain or whipped cream .
Maple Pudding
V2 cup brawn sugar
Y4 teaspoon salt
3 tablespoons Clinton Corn
Starch
cup milk
% cup maple syrup
2 eggs
1 tablespoon butter
'V2 teaspoon vanilla
V3 cup finely chopped nuts, if desired
Mix sugar, sa lt and corn starch in top of double boiler.
Add milk. Mix well. Cook over boiling water, stirring
constantly until thickened. Add maple syrup. Cover,
cook 10 minutes longer, stirring f requently. Separate
eggs, beat yolks and gradually add cooked mixture. Add
butter, return to double boiler, and cook for 2 minutes,
stirring constantly. Remove from heat, .add van il la and
nuts. Beat egg whites stiff, fold in pudding mixture
gradually. Put into sherbet glasses and chill. Serve with
whipped cream or maple syrup. Serves 4 .
Lemon Cake Custard
2 tablespoons butter
1 cup sugar
3 egg yolks
2 tablespoons flour
2 tablespoons Clinton Corn
Starch
Ys teaspoon salt
1 cup milk
l4 cup lemon juice
Cream together butter and sugar. Add egg yolks, one
at a time, beating well after each addition. Mix together
flour, corn starch and sa lt. Stir into creamed mixture.
Add milk gradually. Stir until blended. Add lemon
juice. Pour into custard cups. Place in a pan of water.
Bake in hot oven, 375• F., for 10 minutes, then reduce
heat to 350° F. for about 35 minutes or until custards
are firm . Cool and chill. Serve directly from custard
cups or run a knits blade around edge, then invert on
a serving plate. Serves 6. May be garnished with whipped
cream and a bi t of maraschino cherry, if desired.
6
Soft Custard
1 egg
2 teaspoons Clinton Corn
Starch
1/
4 cup sugar
1j4 teaspoon salt
2 cups milk
1 teaspoon vanilla
Beat egg slightly. Combine corn starch, sugar and
salt. Add to beaten egg. Mix well. Scald milk, pour
over egg mixture gradually, stirring constantly. Cook in
top of double boiler over boiling wat er, stirring constantly,
until mixture coats the spoon, about 5 minutes.
(Do not overcook.) Remove from heat, add vanilla, chil l.
Makes about 2 cups. This custard may be se rved over
fruit or cake.
Omelet
2 tablespoons Clinton Corn
Starch
teaspoon salt
cup milk
3 eggs
2 tablespoons butter or
Clinton Oil
Combine corn starch and salt. Add milk. St ir until
b lended. Beat eggs, add corn starch mixture. Heat oil
or butter in frying pan. Add egg mixture . Cook over
low heat until set in bottom of pan. L ift edge with spatula
and tilt pan so that uncooked mix ture runs underneath.
When firm , fold, turn out on hot platter. Serves 4.
Rarebit
2 cups medium white 1J2 teaspoon dry mustard
sauce 2 teaspoons Worcestershlre
lb. cheese, grated sauce, if desired
Prepare wh ite sauce as directed in White Sauce Recipe.
Add cheese, mustard and Worcestershire Sauce. Cook,
stirring until cheese is melted. Serve over hot t oast or
crackers. Serves 4 .
7
American Chap Suey
No. 2% ca n tomatoes
t easpoon soy sauce
te a spoon salt
Y4 teaspoon pepper
3 tablespoons Clinton Oil
lb. round steak, cut In
l -inch pieces
large onion
3 tablespoons Clinton
Starch
Corn 2 cups sliced celery
Y2 cup cold water
Y2 gree n pepper, sliced
Y2 lb. fresh mushrooms,
sliced
Heat oil in frying pan. Add meat. Brown, then add
veget ables. Fry gently. Add tomatoes, soy sauce, salt
and pepper. Cover, simmer about 45 minutes. Combine
corn starch ond water. Add to cooked mixture. Cook,
stirring until thickened . Serves 4 .
Creamed Ham
2 cups medium white sauce 2 cups diced cooked hom
3 tablespoons chopped green pepper or 3~ cup cooked
peas, drained
2 tablespoons chopped pimiento, if desired
Prepare wh ite sauce in top of double boiler, as d irected
in Wh it e Sa uce Recipe. Add rema ining ingred ients . Heat
.over boil ing water. Serve over ba king powder biscuits, in
patty she ll s, or buttered corn bread . Serves 4.
Creamed Chipped Beef and Mushrooms
Y2 lb. fresh mushrooms,
s liced
3 tablespoons Clinton Oil
or butter
3 cups medium white sauce2. tablespoons grated onion
Y2 lb. dried chipped beef
Heat butter or oil. Add onion, mushrooms and cook
gently for about 5 minutes, stirring f requently. Meanwh
ile prepare white sauce as d irected in White Sauce
Recipe. Add vegetable mixture and dried beef. Heat.
Serve on toast, baked potatoes, waffles, or cooked
noodles. Serves 4.
8
Creamed Eggs
2 cups medium white sauce 1 tablespoon chopped
6 hard cooked eggs, sliced pimiento, If desired
112 teaspoon celery salt.
Prepare white sauce as directed in White Sauce Recipe.
Add hard cooked eggs, celery salt, and pimiento. Heat.
Serve on toast or hot biscuits. Serves 4.
Cheese Souffle
1 cup thick white sauce
112 lb. cheese, grated
V.. teaspoon dry mustard
4 eggs
Prepare white sauce as directed in White Sauce Recipe.
Add cheese and mustard. Separate eggs. Beat yolks.
Add to cheese mixture gradually. Then fold in stiffly
beaten whites. Pour into an ungreased casserole. Set in
a pan of hot water, bake in moderate oven, 350• F.,
about 35 minutes, or until puffed and firm . Serve at
once. Serves 4.
Glazed Srawberry Pie
1 baked pie shell 14 cup Clinton Corn Starch
1 qt. fresh strawberries I~;( cup cold water
1V.a .. .cups sugar tJa teaspoon salt
3,4 cup hot water tablespoon Ieman juice
Pick over, hull and wash berries. Drain. Pick out one
cup of the less perfect bernes, wash and combine with
sugar and hot water. Cook for about 5 minutes. Put
through sieve. Dissolve corn starch in cold water. Add
to hot strained mixture. Cook over low heat, sti rring
constantly until thickened and clear. Add salt and lemon
juice. Mix well . Place remaining berries into baked pie
shell and pour mixture over them . Cool, serve with
whipped cream or cream cheese which has been softened
with milk and whipped. Makes one 9-inch pie. Note: If
quick frozen berries are used, defrost, drain off juice
and use to replace part of water.
9
Butterscotch Pie
1 baked pie shell
1 cup brown sugar
% cup Clinton Corn Starch
'!14 teaspoon salt
2 cups milk
3 eggs
3 tablespoons butter
teaspoon vanilla
Combine sugar, corn starch and salt in top of double
boiler. Add milk. Mix well. Cook, stirr ing constantly
until thickened. Cover, cook about 7 m inutes longer,
stir ring occasionally . Separate eggs, beat yolks, odd hot
mixture gradually. Return to double boiler. Add butter,
cook about 2 minut es. Add vani lla. Cool, pour into
baked pie shell. Spread with meringue. Makes one 9-
inch pie.
Meringue
Beat 3 egg whites sti ff. Beat in gradually 6 tablespoons
sugar, odd V4 teaspoon vanilla. Beat until mixture
forms peaks. Spread over fill ing, bringing well out
on edge of pastry . Bake in slow oven , 325" F., unt il
brown. Chopped pecans may be sprinkled over meringue
before browning.
Banana Butterscotch Pie
Slice 2 bananas into baked pie shel l. Add the cooled
b utterscotch fi ll ing.
Date Butterscotch Pie
Add 1 cup chopped dotes to cooled butterscotch filling.
10
•
Clinton Solod Dressing
1 cup cold water
4 tablespoons Clinton Corn
1/8 teaspoon white pepper
1 · teaspoon dry mustortl
Starch '\4 cup lemon Juice
1 egg
1/ 4 cup honey
1 Y4 teaspoons salt
1 ·teaspoon vinegar
3,4 cup Clinton Oil
Combine water and corn starch in a saucepan. Cook
over low heat, stirring constantly, until thickened. Combine
remaining ingredients in a mixing bowl. Add hot
corn starch mixture, beat with an egg beater until smooth
and thorough ly blended. Makes about one pint dressing .
VARIATIONS
Thousand Island Dressing
To one cup Clinton Salad Dressing, add y2 cup chili
sauce, 1 tablespoon chopped green pepper, 1 teaspoon
grated onion, 2 tablespoons finely diced celery.
Snappy Dressing
To one cup Clinton Salad Dressing, odd 2 teaspoons
grated horseradish, 1 teaspoon prepared mustard, 1 tablespoon
chopped sweet pickle or pickle re lish.
Harvard Beets
% cup sugar '\4 cur. vinegar
2 · teaspoons Clinton Corn 1 tab espaon chapped
Starch onion
'\4 cup water 2 tablespoons butter
1 dozen small cooked beets, diced or sliced
Combine sugar and corn starch in top of double boiler.
Add water and vinegar. Then add onioro and mix well.
Cook over boiling water, stirring constantly until mixture
thickens. Cover, cook about 5 minutes longer. Add butter
and beets. Heat well. Serves 4 .
11
Medium White Sauce
1 cup milk V2 teaspoon solt
2 tablespoons Clinton Corn Vs tea spoon white pepper
Starch ' 1 tablespoon butter
% cup cold water
Scold milk. Combine corn starch and water. Stir to a
smooth paste. Add gradually to milk, odd salt , pepper
and butter. Cook over low heat or in a double boi ler,
stirring constantly until thickened. Cover. Cook about 5
minutes longeUr sti rring frequentl y. Makes about 1 V4
cups sauce. se this sauce for creamed vegetables or
other creamed dishes, casserole or scalloped di shes.
Thick White Sauce
Prepare as Medium White Sauce, using 3 ta blespoons
Clinton Corn Storch. Use this sauce for croquettes or
souffles.
Thin White Sauce
Prepa re as Med ium White Sauce, using only 1 tablespoon
Clinton Corn Storch. Use this for cream soups.
Cheese Sauce
Prepare Medium White Sauce. Stir in cup grated
cheese and 1 teaspoon Worcestershire sauce if des ired.
Egg Sauce
Prepa re Medium White Sauce. Add 2 hard cooked eggs,
chopped, and 1 tablespoon chopped parsley or ch ives.
Olive Sauce
Prepare Medium White Sauce. Add % cup of sl iced
stuffed olives.
Suggestions
FOR GRAVY-For each cup liquid, stir to a smooth
po•te 1 tablespoon Clinton Corn Storch and V4 cup cold
water. Stir into hot liquid. Cook, stirring constantly unt il
thickened.
FRUIT PIE5--To thicken · juice, mix 2 tablespoons of
Clint on Corn Starch with the sugar used to sweeten one
qua rt berr ies or fresh fruit.
12
GLOSS STARCH
"DV&ed£4~4 - ";++ot St4~
An all-purpose cooked starch may be obtained by
preparing CLINTON Gloss Starch as directed and
diluting with warm water to the desired concentration
for sta rching various materials.
DIRECTIONS-Cream '/4 cup of CLINTON Gloss Starch
in y2 cup of water. Add the creamed starch (s lowly) to
one quart of actively boiling water, stirring constantly.
Continue to boil the mixture for two to three minutes.
You may, if you prefer, add the boiling water to the
creamed starch and then cook as indicated above.
1/4 teaspoon of shaven paraffin or !12 teaspoon of lard
added to the creamed starch (before cooking ) wi l l prevent
the iron from sticking and give a lust re to the
finished goods.
For heavy starching (collars, neckbands, cuffs, etc.)
use as cooked.
For medium starching (uniforms, etc.) use equal parts
of cooked starch and warm water.
For light starching (house dresses, pillow cases, shirts,
etc.) use one part of cooked starch and three parts of
water.
For very light starching (curtains, sheets, etc.) use one
part of cooked starch and four parts of water.
'DV&edto~ea. - eotd s~
CLINTON Gloss Starch may be used for cold •
starching as directed.
DIRECTIONS-Add one teaspoonful of borax ohd twa
heaping tablespoonfuls of CLINTON Gloss Starch to one
pint of tepid or warm water, mix thoroughly and dip
wet linen into the mixture, wring lightly. Roll the linen
and let stand about thirty minutes. Iron with a hot irol"'
whi le very damp.
u
-:"'-. g ~-8
~ ~
A FEW slices of lemon placed in washing machine
will effectively remove some stains and make
your clothes whiter.
A HANDFUL of salt added to rinsing water will
keep clothes from freezing on the line in the
winter.
WHEN WASHING flannels, half a teaspoon of
powdered borax to a quart of rinsing water
will make them very soft.
SOAP ADHERES to linen and unless followed by
two hot rinses after the soapy one they will
become "gray". A small amount of starch
in the last rinse will give body to worn out
linen.
STOCKINGS should be washed immediately. If
prespirotion is allowed to remain in them it
will rot the fabric.
f, FEW tablespoons of glycerine added to the lost
rinse, when washing woolens, will prevent garments
from scratching when worn, and will
give them o very soft feeling.
14
STARCHED ARTICLES require a very hot iron. Dampen
clothes-but not wet.
TO ELIMINATE gloss, touch lightly with a damp cloth
after ironing.
FOR HEAVY starching, clothes should be dry and "
heavier solution used.
SHIRTS and collars stay clean longer and look better
if starched lightly.
CHILDREN'S DRESSES - starch heavier - ·they will not
soil as easily.
DRESSES and aprons look neater when starched lightly.
COTTON material will have the texture and feel of
linen when starched lightly.
FANCY needle-work, after starching, should be ironed on
the back side on a heavy, soft pad.
) WHEN IRONING handkerchiefs, give the worn ones an
extra fold, so they can be distinguished at a glance
from the better ones.
FLAT IRONS WILL work more satisfactorily if waxed
occasiona lly with paraffin or bees wax.
THE LIFE of table napkins and linens will be increased
if folded in three sections one week, and four the
fo llowing week.
Mix one pound of CLINTON Starch (either Corn or
Gloss), one rounded teaspoonful of powdered glue, and
12 tablespoonfuls of borax to a smooth cream in one
quart of water.
Slowly add this mixture, with constant stirring, to ten
quarts of boiling water. Be sure to stir thoroughly, then
bring the entire mixture to a boil.
This makes a satisfactory wallpaper paste which, for
best results, should be used either warm or hot.
15
Form 227-4. 6-10-47. Allen. 63446.
