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Updated: June 20, 2025
My entry in my journal for Christmas Day is short and sweet: "Xmas Day, 1894. Wash clothes. Write diary. Plot course." We had no Christmas fare to make our hearts glad and but for the fortunate arrival of my old friend David Wilson, who gave us a couple of packets of cornflour, would have had a scanty feast indeed.
He was scornful and brooding; he looked ahead upon the sea, and no one could tell what was the meaning of that black man sitting apart in a meditative attitude and as motionless as a carving. He refused steadily all medicine; he threw sago and cornflour overboard till the steward got tired of bringing it to him. He asked for paregoric.
Then he rose abruptly, and in a quarter of an hour was in bed, alone with his slow thoughts: while a basin of cornflour stood untasted on a little table at his bedside, and a cheerful fire burned in the best visitors' room's tiny grate. At half-past eleven Dr Simon entered this soundless seclusion. He sat down beside Lawford, and took temperature and pulse.
Watch the cooking so as to see that the potatoes do not stick, and finish the seasoning with pepper and salt. Cut your beef into small neat pieces. Mince some onions finely, and for five or six people you would add two bay-leaves, two cloves, pepper, salt; simmer gently for three hours in water, and at the end of that time bind the sauce with cornflour.
After a week's experimenting with useless colouring mixtures, I was almost in despair, when the desired effect was produced by coating the cardboard with a thick cornflour paste, finally toning it down with a mixture of cobwebs and mud.
Turn it out, and serve it with the following sauce, which must be poured on the shape. A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of cornflour in water till it is smooth, mix it with the boiling milk, let it boil while stirring it for a few minutes, take it from the fire, add the yolk of an egg, and pour it on the rice shape. Serve when cold.
Pour the agar-agar into the boiling chocolate through a hot strainer. This is necessary as there is generally a little tough scum on the liquid. Stew some juicy plums or apples slowly to a pulp with sugar to taste. If apples are used, add cloves or a little grated lemon rind for flavouring. To every pint of fruit pulp allow a level tablespoon of cornflour.
Mix in a dish the yolks of four eggs with a little cornflour. When the milk boils, pour it very slowly over the eggs, mixing it well. Return it all to the pan and let it get thick without bringing it to the boil. Add some chopped almonds, and turn the mixture into a mold to cool. Take sponge biscuits and arrange them on a dish, joining each to the other with jam.
Shell, and well mash with a fork. Add the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as much of this as required to moisten the chestnut, and mix it to a stiff paste. Shape into firm, round, rather flat rissoles, roll in white flour, and fry in deep oil or fat to a golden brown colour. Serve with parsley or tomato sauce.
Fat broad-tailed sheep, goats, zogga and pombe, eggs, fresh milk, plantains, singwe, fine cornflour, fish, onions, sweet potatoes, &c., &c., were procured in the Ujiji market, and from good old Moeni Kheri. But, alas! for my weakness. Ferajji spoiled the roast, and our custard was burned the dinner was a failure.
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