Ivory Cornstarch Pudding

2 cups scalded milk

4 tablespoons cornstarch

1/3 teaspoon salt

5 tablespoons sugar

3 egg whites

1/2 teaspoon vanilla

Process

Mix cornstarch, sugar and salt; add scalded milk, stirring constantly until mixture thickens; cook thirty minutes in double boiler, stirring occasionally. Add the whites of eggs beaten stiff, mix thoroughly, add flavoring. Pour into wet mold, chill and serve with cold sweetened cream.

Golden Cornstarch Pudding

Follow recipe for Ivory Cornstarch Pudding, substituting yolks of three eggs for the three whites. Flavor with one-fourth teaspoon each of vanilla and lemon extract. Mold, chill and serve.

Cornstarch Fruit Mold

Follow recipe for Ivory or Golden Cornstarch Pudding, adding one cup of chopped candied fruits or cooked fruits, drained from their liquor, halves of apricots, sliced peaches, stewed and stoned prunes, to the pudding before molding. If the fruit is in large portions these may be arranged attractively in bottom of wet mold and mixture poured over, pressed into place and chilled thoroughly. Unmold. Serve surrounded with whipped condensed milk or sweetened cream.

Cocoanut Mold

Follow recipe for Ivory Cornstarch Pudding, adding one cup freshly grated cocoanut. Mold in individual molds; garnish each with a cherry cut in quarters. Serve with Boiled Custard or whipped cream, sweetened and flavored.

Cocoanut Cones With Chocolate Sauce

3 tablespoons cornstarch

3 tablespoons cold milk

4 tablespoons powdered sugar

1/8 teaspoon salt

2 cups scalded milk

3/4 cup shredded cocoanut

Whites 3 eggs

1/2 teaspoon vanilla

Process

Dilute cornstarch with cold milk; add sugar, salt and scalded milk, stirring constantly. Cook in double boiler twenty minutes, continue stirring the first ten minutes of cooking, afterwards occasionally. Add cocoanut; then fold in whites of eggs beaten until stiff. Turn into individual molds previously rinsed with cold water; chill, unmold and serve with Cocoa Sauce.

Economical Cornstarch Pudding Without Eggs

1/4 cup cornstarch

3 tablespoons sugar

1/3 teaspoon salt

1/4 cup cold skimmed milk

2 cups scalded skimmed milk

1/2 teaspoon vanilla

Process

Sift together cornstarch, sugar and salt; dilute with cold milk. Add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally. Cook twenty minutes in double boiler. Remove from range, add vanilla. Turn into a mold wet with cold water. Chill. Unmold and serve with Chocolate Sauce.

Hot Cornstarch Pudding

2/3 cup cornstarch

1/4 cup cold milk

3 3/4 cups scalded milk

1/4 teaspoon salt

1/4 cup sugar

2 eggs

1/4 cup sugar

1/2 teaspoon vanilla

Process

Dilute cornstarch with cold milk; then pour slowly into scalded milk, stirring constantly; add the first portion of sugar and salt, continue stirring until mixture thickens; cover and cook twenty minutes; beat the eggs slightly; add remaining sugar and stir slowly into hot mixture, continue stirring until eggs are thoroughly blended. Cover and continue cooking three minutes. Add flavoring and serve hot with sweetened cream.

Elizabeth Pudding

2 cups scalded milk

1/4 cup cornstarch

1/4 cup sugar

1/8 teaspoon salt

1/4 cup cold milk

1 teaspoon lemon or vanilla

Whites 3 eggs

Process

Mix sugar, cornstarch and salt; dilute with cold milk; add scalded milk, stirring continually until mixture thickens; cook fifteen minutes. Flavor; fold in whites of eggs beaten until stiff, mix carefully to retain fluffy consistency; mold; chill and serve with Boiled Custard or Golden Sauce.

Snow Balls With Chocolate Sauce

Follow recipe for Elizabeth Pudding. Mold in round bottom molds, chill and serve with Chocolate Sauce.

Pineapple Pudding

2 3/4 cups scalded milk

1/4 cup cold milk

1/3 cup cornstarch

1/3 cup sugar

1/4 teaspoon salt

1/2 can finely chopped pineapple

Whites 3 eggs

Process

Follow method of making Elizabeth Pudding, adding fruit just before molding. Fill small fancy molds, first dipped in cold water, chill. Serve each mold on a circle of canned pineapple; the juice of the pineapple may be thickened slightly and poured over each or whipped cream may be used.

Rebecca Cornstarch Pudding

2 cups scalded milk

1/3 cup cornstarch

1/2 cup sugar

1/4 teaspoon salt

1/2 cup cold milk

1 1/2 squares chocolate

3 tablespoons boiling water

3 whites of eggs

1 teaspoon vanilla

1/2 cup shredded almonds

Process

Mix sugar, cornstarch and salt; dilute with cold milk. Add to scalded milk slowly while stirring constantly; cook fifteen minutes or until mixture thickens. Melt chocolate, add hot water, stir to a smooth paste; add to cooked mixture; add blanched and shredded almonds. Fold in whites of eggs beaten stiff and flavoring. Turn into fancy ring mold wet with cold water. Chill, unmold, fill center with whipped condensed milk.

Cornstarch Blanc Mange With Condensed Milk

1 cup condensed milk

1/3 cup cornstarch

1/4 cup cold water

1 cup boiling water

1/4 teaspoon salt

1/2 teaspoon vanilla

Process

Dilute the cornstarch and salt with the cold water. Combine condensed milk with boiling water. Turn into double boiler and slowly pour into hot milk the prepared cornstarch, stirring constantly until mixture thickens, afterwards occasionally. Cook twenty minutes. Turn into individual molds rinsed in cold water; chill, unmold and serve with Boiled Custard.

Chocolate Mold

1/4 cup cornstarch

1/4 cup sugar

1/4 teaspoon salt

2 cups scalded milk

2 squares unsweetened chocolate, melted

2 tablespoons hot water

Whites 2 eggs

1/2 teaspoon vanilla

Process

Sift together cornstarch, sugar and salt; add milk gradually, stirring constantly. Melt chocolate, add hot water and cornstarch mixture. Cook over hot water twenty minutes; cool and fold in the whites of eggs beaten until stiff. Add vanilla. Turn into individual molds previously rinsed with cold water. Chill, unmold and serve with sweetened cream.

Royal Chocolate Pudding

1/4 cup cornstarch

1/4 cup sugar

1/4 teaspoon salt

2 cups milk

1 1/2 squares chocolate

2 tablespoons hot water

Whites 2 eggs

1/2 teaspoon vanilla

Process

Sift together cornstarch, sugar and salt; add to milk, stirring constantly; melt chocolate, add hot water, cornstarch mixture and cook in double boiler thirty minutes; stirring constantly until mixture thickens, afterwards occasionally. Cool, add whites of eggs beaten until stiff, and flavoring. Turn into a mold rinsed with cold water. Chill, unmold and serve with sweetened cream.

Cherry Fritters

1/4 cup cornstarch

1/4 cup flour

1/2 cup sugar

1/8 teaspoon salt

1/4 cup cold milk

Yolks 2 eggs

2 cups scalded milk

1/2 cup Maraschino or candied cherries finely chopped

Process

Sift together cornstarch, flour, sugar and salt. Dilute with cold milk; add well beaten yolks of eggs; then add first mixture slowly to scalded milk, stirring constantly, and cook in double boiler fifteen minutes. Remove from range, add cherries and pour in a shallow granite pan rinsed with cold water to the depth of three-fourths of an inch. Chill. Turn on a board, cut in squares, dip in flour, egg and fine cracker crumbs; fry a golden brown in deep, hot fat; drain on brown paper. Serve with Cherry Sauce.