SECRETARY'S REPORT. 105 



and soft ; grate it from the cob, as fine as possible, and dredge it with 

 wheat flour. Beat very light the six eggs, and mix them gradually 

 with the corn ; then let the whole be well incorporated by hand beating, 

 add a salt-spoonful of salt ; have ready in a frying pan a sufficient quan- 

 tity of lard and butter, mixed together ; set it over the fire, till it is 

 boiling hot, and then put in portions of the corn mixture, so as to form 

 oval cakes, about three inches long and nearly one inch thick. Fry 

 them brown and send them to table hot. In taste they will be found 

 to have singular resemblance to fried oysters, and are universally liked, 

 if properly done. They make nice side dishes at dinner, and are very 

 good at breakfast. 



Corn Starch Pudding. — Corn starch is now extensively manufac- 

 tured at Oswego, N. Y., and for culinary purposes exceeds any other yet 

 made. It is now extensively used throughout the United States. 



To make a nice delicate pudding, to one quart of boiling milk add 

 one teacupful of starch, one teaspoonful of salt, and three well beaten 

 eggs ; as soon as the milk boils, take it off, add first the starch, then 

 the eggs ; the starch to be mixed as for clothes. To be eaten with fruit, 

 or a rich sauce ; cream and loaf sugar beaten together, with a little wine, 

 make an excellent sauce. 



This is a very convenient dessert when a family is taken by surprise 

 in having friends unexpectedly to dine, as it can be made after meats 

 are served. By baking, it makes a delicate baked pudding. 



Minute Pudding. — To six table-spoonfuls of starch dissolved, add 

 three eggs ; beat them thoroughly together ; one quart of milk, a little 

 salted, and when heated nearly to boiling, pour in the mixture of starch 

 and eggs ; stir briskly until it boils three minutes, and it is ready for 

 use. Flavor with lemon, vanilla, or to your taste. For sauce, cream 

 and loaf sugar beaten together, with or without brandy, or any other 

 which may be preferred. 



Baked Corn Starch Pudding. — Six table-spoonfuls of starch, to 

 one quart of milk, a little salted ; dissolve the starch in a part of the 

 milk ; heat the remainder of the milk to nearly boiling, then add the 

 dissolved starch ; boil three minutes, stirring it briskly ; allow it to 

 cool ; add three eggs and sugar ; flavor to your taste, and bake half 

 an hour. 



Corn Starch Blanc Mange. — To one quart of boihng milk, add 

 two table-spoonfuls of starch, thoroughly mixed with a little milk, and 

 14* 



