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It was an interesting process. Shallow wooden trays filled with dry corn-starch passed beneath a machine which left in them rows of empty holes the size of the heart of a chocolate cream. The trays then moved on until they stopped just under a nozzle, which ran exactly the right amount of liquid filling into each hole. The dryness of the corn-starch prevented the mixture from flowing together.
It seemed a real inspiration in McDonald, to send to California or Oregon for a little dried fruit and some papers of corn-starch. He gave us, too, what was even more delightful than his wholesome food, a little glimpse of his home-life. To a tired traveller, what could be more refreshing than a sight of somebody's home?
As soon as every hole in the tray was filled with fondant it was set away to cool and an empty tray substituted. When the little centers were hard enough they were taken out of the corn-starch moulds, and after being put upon traveling strips of fine wire netting, melted chocolate was poured over them.
As Kate watched him leaning back in his chair, vital, a study in well-being, the supremest kind of satisfaction on his face, she noted the flash that lighted his eye when Agatha offered to "freeze a custard." How like Agatha! Any other woman Kate knew would have said, "make ice cream." Agatha explained to them that when they beat up eggs, added milk, sugar, and corn-starch it was custard.
Test often with a knife-blade, and do not bake an instant after the blade comes out smooth and clean. To be eaten cold. Six eggs are generally used; but four are plenty. One quart of milk; three or four eggs; one cup of sugar; one teaspoonful of vanilla; half a teaspoonful of salt; one teaspoonful of corn-starch. Boil the milk.
They may be thickened with a tablespoonful of flour or corn-starch dissolved in a little cold water, or with half a cup of rolled cracker or bread crumbs. Canned tomatoes are stewed in the same way. Take off the skins; lay the tomatoes in a buttered pudding-dish; put a bit of butter on each one.
"Nothing but corn-starch," replied Peggy, piling her wraps in the corner. "Now, Elaine, you see, Aunt Abigail will sit right here, so you needn't be one bit nervous about forgetting. Hear the people coming. I believe we're going to have a full house." This pleasant expectancy was confirmed by the continued and increasing shuffling of feet over the bare schoolhouse floor and the hum of voices.
Dissolve the corn-starch in a little cold water, and boil in the milk five minutes. It prevents the custard from curdling, which otherwise it is very apt to do. Beat the eggs and sugar well together, stir into the milk, and add the salt and flavoring.
If cream can be had, whip to a stiff froth, allowing two tablespoonfuls of sugar and a few drops of vanilla essence to a cup of cream. Serve a spoonful laid on the top of the chocolate in each cup. The corn-starch may be omitted, but is necessary to the perfection of this rule, the following of which renders the chocolate not only smooth, but entirely free from any oily particles.
The string can be cut and removed before serving. If any is left, it can be warmed in the remains of the gravy, or, if this has been used, make a gravy of one cup of hot water, thickened with one teaspoonful of flour or corn-starch stirred smooth first in a little cold water. Add a tablespoonful of butter and any catchup or sauce desired.
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