Woman's Institute Library of Cookery - Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences
page 92 of 398 (23%)
page 92 of 398 (23%)
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Heat the milk in a double boiler, reserving enough to moisten the corn
starch. Mix the sugar, corn starch, and salt, and moisten with the cold milk. Add this to the hot milk. Stir until thick and cook for about 15 minutes. Beat the egg, add this to the mixture, and continue cooking until the egg has thickened. Add the vanilla, cool, and serve. CHOCOLATE SAUCE 1 sq. chocolate 1 c. milk 4 Tb. sugar Few grains of salt 3/4 Tb. corn starch 1/2 tsp. vanilla Melt the chocolate over the fire, add half the milk, and cook together for a minute or two. Add the sugar and salt to the corn starch, and moisten with the remainder of the milk. Pour this into the chocolate and milk and cook until thickened. Place in a double boiler and cook for 10 or 15 minutes. Add the vanilla and serve. FRUIT SAUCE 1 Tb. corn starch Sugar Few grains of salt 1 c. fruit juice Moisten the corn starch, sugar, and salt with the fruit juice, and cook together until the corn starch has thickened the mixture. Place in a |
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