CORNFLOUR RECIPES.

Dominion, Volume 3, Issue 793, 16 April 1910, Page 11

CORNFLOUR RECIPES.

: (From tbo "Queen.") , Nut Ice Cream.—Sift together one tablespoonfnl of cornflour, half-tea-spoonful of Bait, and throo tablespoonfuls of sugar, add one pint of scalded milk, stir until the preparation thickens over hot water; cover, and cook for twelve minutes, stirring occasionally. Beat up the yolks of three eggs, gradually adding four tablespooniuls of sugar, stir into the hot mixture, and'when it thickens strain, and add one tablespoonfnl of vanilla essence,: one pint of thin cream, and 3oz. of chopped nut meats. Freeze as usual, and serve in dainty cups, with whipped and sweetened cream on the top, and sprinkled over with a few chopped nuts.

Chocolate Blancmange.—Put one pint of milk into a.saucepan over the fire, mix smooth Boz. of cornflour and two heaping teaspoonfuls of grated chocolate, with one gill of cold millr When the milk comes to Boiling point, add the cornflour; stir all the time till it gets thick, then remove from the fire, add' two tablespoonfuls of sugar, and

NURSE WINNIE NIXON, The Possessor, of' a Phenomenal ;-:•■.■ Soprano Voice. Miss 'Winnie Nixon, about whose powers;,as , ii vocalist, Mr. Hugo Gorlitz ,is .: enthusiastic, is the daughter- ,of- & New Plymouth clergyman:.'.She had at one time thought' ; of: prosecuting ~a vocal care?!', but had- been discouraged' by many of her friends and. by the failure of other singers, 'who ■ hadi lefy.Now Zealand ..-for" the-Old Country. Mr.. Hugi. • Gorlitz'•'. has advised, the young lady' that■ she has the necessaiy equipment for a , career, 0n... the - concert .platform, and .is' abiiut to' .commence that career, under his management.

one teaspoonful of .vanilla'essence. Pour tho niixtoe into "a wet. border mould that has been- rinsed.with cold water, Turn out when-firm,, and-.fill tho centre with whipped crcain or meringue; serve with-milk. '■-..-. :. •";

Snow Pudding.—Dilute three tablespoonfuls of cornflour'; with a very little cold water, then pour over it one pint of. boiling milkj; ; i|stir and cook until; the mixture boils/' then cook for fifteen minutes in a double boiler; add the strained juice of .'one lemon, four tablesp'oonfiiJs of sugar, i quarter teaspoonful of salt, and the ', beaten whites of three- eggs. Cook until the eggs look set, them pour into a fancy border mould.' Turn, out, fill up.the centre with chopped lemon jelly, and decorate the top,.with,/lunettes and sugar rose's; .'■ . ,'..-.

; Orange Custards.—Mix. smooth in a basin 36z. of cornflour, '-• quarter teaspoonful of salt, with enough cold milkto make it the consistency: of cream. "Pcnir this mixture into ; one' pint of boiling milk, stirring.all the time, when ; it thickens add;two; tablespoonfuls of 'sugar, and the ' strained .juice of one orange. Cool slightly, and add the yolks of two eggs. Divide into emptied halves of oranges, and set away in a cool place. At serving time cover with whipped - cream, . and ..'. decorate with halves of walnuts. Handles made of the-.orange skin may be placed across.

' Kice Omelet.—Cook: .together for a few rdinutes two level tablespoonfuls of butter, two table&poonfuls of cornflour, and half a pint of milk'; then add half a teaspoonful of salt, three'well-beaten yolks of eggs, and-one teacupful of hot boiled rice. • Fold in. the' stiifly beaten whites of the eggs, and add a few. grains each-of paprika and grated nutmeg. .Divide into two portions, and cook in .buttered omelet pans. Serve with red currant; jelly.'' '. '■'.

Salted Almond. Soup.—Blanch and salf.Soz. of almonds"j when' cold and crisj),ichop very iineiy. Blead together in-a saucepan over the %e t\voand a half, table'spopufulspf cornflour and one and a half tablespoonfuls of butter; gradually add oiie pint of strained, clear veal, stock, and make a very smooth sauce. Then add alternatively the finely-chopped almonds with one'quart of,-hot veal stock, cook for: a few minutes, add a seasoning, of salt and paprika,- and half a pint of milk or cream. Serve with a spoonful of whipped cream on the top of each portion.

Banana Pudding.—Melt two tablespdorifuls of butter, stir in four tablespoonfiils of cornflour, two tablespoonfuls of flour, and a-few grains of salt; add gradually three-quarters of a Spirit of ■ hot' water, -. etir ■ constantly : while cooking till clear, smooth, and ' well done. Beat two.yolks of eggs' with four tablespoonfuls of sugar; : rub two ripe bananas through a sieve, • then T add to the'pulp one. tablespoonful of ■ lemon juice. and the beaten eggs, and combine with cooked mixture,- beating well together. Lino a buttored baking dish with half a pint of stale sponge cake crumbs, pour in the mixture, and-bake slowly for.thirty minutes. Gobi slightly, cofer with a layer of grated pineapple, then pilo a meringue mixture on- the top;.brown lightly in a moderate , oven. Servo hot or cold.

Cream Puffs.—Put half a pint of boiling water into a saucepan with four tablespoonfuls of butter; > measure the Hour, including one and'a half tablespoonfuls of cornflour, to make half a pint, and turn at oncq."'into the boiling water, stirring until the' mixture leaves the sides of the pan. Remove from tho firo, cool by beating, and add one at a time four unbeaten eggs; beating thoroughly. . Drop by .spoonfuls on to a greased tin, shapq as round as possible, having the mixture high in- tho centre; bake for thirty minutes in a hot oven. /When cold, split, and fill with cream filling.

Mrs. Pankhurst, at a luncheon in New York, said of a certain kind of suffragist: •• . ' "Her clumsy methods do more harm than good. Sho is like some of the! rich and romantic girls who become! hospital nurses in war time. , At a council school in lower Sydenham (England) classes in domestic economy,'suitable, for yoiing servants, have been opened. . Young girls who have just left day school.are taught cookery, laundry work, needlework, and various domestic duties, with a view to their being fitted for domestic service.