Honey Cornstarch Pudding

1-3 Cup Honey 1/4 Teaspoon Salt 4 1/2 Tablespoons Cornstarch 4 Cups Scalded Milk.

Mix the honey, salt, and cornstarch. Stir in the hot milk gradually, stirring until smooth. Stir and cook over boiling water until the mixture thickens. Cover and cook 15 minutes. Turn into a wet mold, chill, and serve with cream.

Chocolate Cornstarch Pudding

2 Cups Milk.

3 Tablespoons Cornstarch 1-3 Teaspoon Salt.

1/2 Teaspoon Vanilla.

2 Tablespoons Sugar.

3 Tablespoons Corn Syrup 1 Square Chocolate.

Melt chocolate over hot water. Scald 1 1/2 cups of milk, add the corn syrup. Mix sugar, salt and cornstarch together, add 1/2 cup of cold milk to make a smooth mixture; add gradually to the scalded milk, and then add all the liquid to the melted chocolate, stirring constantly. Cook 20 minutes in a double boiler, stirring until thickened; add vanilla, pour into moulds which have been dipped into cold water. Chill.

Cornstarch Pudding

1 3/4 Cups Milk 1/4 Cup Sugar or 1/2 Cup Corn Syrup.

4 Tablespoons Cornstarch (level) Pinch of Salt.

Vanilla.

Mix the cornstarch with cold milk, scald the remaining milk, and add the sugar or syrup, salt, and cornstarch. Stir until thick. Cover and cook for 20 minutes. Add vanilla. Serve cold, plain or with fruit. Add a square of chocolate to the milk for chocolate cornstarch.

Blanc Mange

2 1/4 Cups Milk, scalded 6 Tablespoons Cornstarch.

Pinch of Salt 1 Teaspoon Vanilla.

Directions: Mix the cornstarch with one-quarter cup of cold milk, add the salt and stir the scalded milk slowly onto the cornstarch. Cook over water for 12 minutes, stirring till it thickens. Add vanilla. Stir well. Turn in a mould wet with cold water to set.