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Updated: June 20, 2025
They are as follows: Oatmeal, .17 Corn meal, .10 About one tenth barrel flour, .65 Potatoes, .35 Rice, .08 Sugar, .40 White beans, .16 Pork, .20 Molasses, .10 Onions, .23 Lard, .50 Apples, .36 Soda, etc., .14 Soap, .20 Cornstarch, .10 Cocoa shells, .05 Eggs, .75 Butter, 1.12 Milk, 4.48 Meats, 1.60 Fish, .60 Oil, .20 Yeast cakes, .06 Macaroni, .09 Crackers, .06 Total $12.75
Some of the meat of the lobster may be chopped fine and stirred into it. One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the salmon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste.
Take a pint of milk in a suitable dish and place it in a saucepan of boiling water; put into it a few slices of onion cut very fine, a sprig of parsley minced fine, add a piece of butter as large as an egg, a pinch of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of cornstarch, or flour, rubbed in a little cold milk; let all boil up and remove from the fire.
Add the carrots and turnips cut into dice, and more water if necessary, and cook one hour longer. Add the flour and cornstarch moistened in cold water, and all the seasonings. Stir and boil ten minutes, add the peas, drained, and serve. This is nice garnished with small hot milk biscuits. Taste before serving it, to see if you have added sufficient salt.
There ain't a store in this town you ask for the No Hole Guaranteed Stocking, right away they don't show it to you. Just for fun always I ask." "Cornstarch pudding! Irving, stop making that noise at Mrs. Kaufman! Little boys should be seen and not heard even at cornstarch pudding." "Gott! Wouldn't you think, Mrs. Katz, how Mrs.
Cook for twenty minutes in a moderate oven. Serve cold. Reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of cornstarch and a teaspoonful of salt with the half cupful of milk; then stir the mixture into the boiling milk and beat well for two minutes.
Pour into the boiling milk, remove to top of the stove and let simmer a minute or two. When the cream is cold pour over the cake just before setting it on the table. Serve in saucers. If you do not have plenty of eggs you can use all cornstarch, about two heaping teaspoonfuls; but be careful and not get the cream too thick, and have it free from lumps.
Place on top a mass of whipped cream, already sweetened and flavored then a single strawberry, sprinkle with shelled pecans. Make a rich custard of four eggs, one cup of granulated sugar and one quart of milk to which has been added one teaspoon of cornstarch. Let this cook in double boiler, stirring constantly, until the custard is very thick. Cool.
Add a tablespoonful vanilla and a dessert-spoonful of sifted cornmeal, then the whites of eggs beaten very stiff. Bake in crusts this makes two fat pies. Meringue is optional and unnecessary. Cheese Cakes: Beat until very light the yolks of twelve eggs with a pound of sugar, add to them a tablespoonful cornstarch, then three-quarters of a pound of butter, washed and creamed.
Now add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk; cook it until it thickens; it must not boil. Set it aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer.
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