INTRODUCTORY RECIPES 15 



Float is a thinner form qf custard and for this three or 

 four eggs may be used with a httle cornstarch. Neither 

 the thicker/ 'boiled "custard or float should be allowed to 

 boil but (in a double boiler) cooked just under boiling point 

 and watched carefully while it thickens. 



PLAIN CORNSTARCH BLANC MANGE 



Allow three heaping tablespoons of cornstarch to one 

 quart of milk, wetting and dissolving it with a little of 

 cold milk. Heat the rest of the milk to boiling point with 

 three tablespoons of sugar and pinch of salt. Add to it the 

 dissolved cornstarch and cook gently about five minutes, 

 adding at the last the flavouring desired. Eggs may be 

 used with this if the perfectly smooth stiffness is not de- 

 sired. In this case have eggs ready whipped, the whites 

 alone (one or two or more) or both yolks and whites ; pour 

 in and beat lightly with the mixture just before removing. 

 Place in a wetted mould to cool and chill before serving. 



PLAIN TAPIOCA OR SAGO 



Allow one-half cup tapioca or sago to one quart of cold 

 milk. Let soak in part of the milk till softened well. 

 Place the rest of the milk meantime in double boiler to heat 

 with two tablespoons sugar and half teaspoon salt. When 

 the sago or tapioca is softened add to the heated milk 

 and cook till thick. The sugar may be omitted and a little 

 butter substituted. Also, for a richer pudding, two eggs 

 may be added, whipped (with flavouring) and beaten 

 in just before removing from the fire. 



For the plainest form add no milk or egg, substituting 

 fruit juice or wine and pouring over the fruit desired. How- 

 ever the white of an egg whipped stiff gives lightness in 

 texture and taste. 



