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Updated: June 20, 2025
One quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the cornstarch in the rest of the milk; stir into the milk and while boiling add the yolks and a cupful of grated cocoanut. Flavor with vanilla. Frosting.
Still, with the chapped-faced nurse moving about the bare, ugly room on her everlasting mission of efficiency, diluting the formula to just the proportion required, rubbing the little bud of a body with coarse cornstarch, the sense of ownership did not descend upon Lilly. She wanted to feel this new estate of hers.
25 pounds of round of beef 6 sweet peppers, or 1 can of Spanish pimentos 12 sweet turnips 1/2 bottle of Worcestershire sauce 1 cupful of flour 1 pound of suet 10 large onions 3 gallon cans of peas 12 carrots 1 jar of beef extract 4 tablespoonfuls of salt 4 tablespoonfuls of cornstarch 1/4 pound of butter Put the suet into a large kettle or in two smaller ones; try it out and remove the crackling.
Stir until it begins to boil, then stir in the dissolved cornstarch until the custard is very thick. Remove from the fire, flavor with vanilla or lemon, pour into a mold, and set on ice till very cold and firm. Serve with cream. Beat light the yolks of three eggs with one-quarter cup of sugar.
The custard and balls should be flavored with the same. Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch; add sugar to suit your taste, three well-beaten eggs, about a teaspoonful of butter and a little grated nutmeg.
Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream. Spanish Puffs.
Bake it in layers the layers being light and dark; then spread a custard between them, which is made with two eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or cornstarch; when cool flavor with vanilla, two teaspoonfuls. Fine. CHOCOLATE CAKE. No. 1.
Sweeten with half a cup of sugar, and spice with half a teaspoon of cinnamon. Just before removing from the fire, add a teaspoon of cornstarch which has been wet with a little cold water. Do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it. Pour into a glass bowl. Eat cold.
Then add one tablespoon of cornstarch which has been moistened with cold water. Stir in while cooking till it is smooth and glossy. When the cake is cool, pour mixture over the layers. Take one pound of sugar, yolks of eight eggs with two whole ones, the juice of five large lemons, the grated peel of two, and one-quarter pound of butter.
"I should like to see what Uncle Wiggily and Nurse Jane do when they open the basket, and find puff balls instead of cream puffs," snickered the weasel as he went off, licking his chops, where the cornstarch pudding stuff was stuck on his whiskers. "It will be a great joke on them!" But let us see what happens.
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