CREAMY. VANILLA - Frugal SOS · 1 tablespoon Argo Corn'Starch Y2 cup sugar 1/.1 teaspoon salt 1 cup...
Transcript of CREAMY. VANILLA - Frugal SOS · 1 tablespoon Argo Corn'Starch Y2 cup sugar 1/.1 teaspoon salt 1 cup...
LEMON PUDDING SAUCE1 tablespoon Argo Corn'StarchY2 cup sugar1/.1 teaspoon salt1 cup water1 teaspoon grated lemon rind3 tablespoons lemon juice2 tablespoons butter I
In saucepan mix thoroughly cornstarch, sugar and salt. Add waterand cook, stirring constantly, untilmixture thickens and becomesclear, (3 to 5 minutes). Removefrom heat; add remaining ingrep~.ents. Serve warm. Makes 6 servings.
)
Variations
..
Pineapple Sauce: Reduce waterto % cup, add 1cup crushed pine-apple.Butterscotch Sauce: Use % cupbrown sugar, firmly packed, in-stead of white. omit lemon rindand juice, add 'I teaspoon vanil~a.flavoring. .~
II
ORANGE CAKE FILLING3 tablespoons Argo Corn 'StarchY2 cup sugar~ teaspoon saltY2 cup waterY2 cup orange juice t,
2 egg yolks, slightly beaten1 tablespoon lemon juice1 tablespoon grated orange rind
Mix corn starch, sugar and ~tii'Htop of double boiler; stir in water,orange juice and beaten egg yolks.Cook over boiling water, stirringconstantly until mixture thickens,then 10 minutes more, stirring oc-casionally. Remove from heat, addlemon juice and orange rind.When cold, spread between [ayers.Makes filling for two 9-inch layers.
II
TAKE A PEEK AT THIS SECRET!Make "cake flour" out of "bread flour"by replacing 2 tablespoons out of eachcup of sifted bread flour with the sameamount of Argo Corn Starch .
CREAMY. VANILLAPUDDING
(Blanc Mange)
3 tcblespcons Argo Corn Starch1,4 cup sugar1,4 teaspoon solt2 cups milk1 teaspoon vanilla
Mixcorn starch, sugar and salt; stirin 'i2 cup of the milk. Heat remain-ing milk in double boiler. Stircorn rstarch mixture into heatedmilk, stirring constantly until mix-ture is thickened and smooth.Cover, and continue cooking, stir-ring occasionally, for ten minuteslonger. Cool slightly, add flavor-ing. Turn into molds or pile inserving glasses. Chill. Serve withcream or fresh or preserved fruit.Makes 4 - 5 servings.
Vuriot.ions
Chocolate: Add 1Y2 squares choc-olate to milk and heat in doubleboiler. Increase sugar to 1/3 cup,when cool Mid in 6 marshmallowscut in quarters.Coffee: Substitute) cup double-strength freshly made (or instant)coffee for 1 cup milk, use 1/3
cup brown sugar, firmly packed,instead of white. Serve with whip-ped cream.
LEMONMERINGUE PIE
? ./
5 tablespoons Argo Corn Starch1 cup sugar1,4 teaspoon salt2 cups boiling water5 tablespoons. lemon juice3 egg yolks, beaten2 teaspoons grated lemon rind2 'tablespoons buttera-inch baked pastry shell
Mix corn starch, sugar and salt intop part of double hoiler r gradu-ally stir in boiling water and cookover hot water, stirring constant-ly,until mixture thickens: Coverand cook 15 minutes longer. Addlemon juice to egg yolks, ihdbeatinto hot mixture. Remove frombeat, add lemon rind and butter;cool. Turn into baked pastry shell.To make meringue, beat 3 eggwhites until .stiff and graduallyheat in 6 tablespoons sugar. Pileon top of pie and hake in a slowoven (325°F.) about 15 minutes.Makes one 8-inch pie.•
Yes Ma'am,you can make 'good sauce-HERE;' SHOW!
THIN WHITE SAUCE(For cream soups)
2 teaspoons Argo Corn Starch1 cup milkY2 teaspoon saltVa teaspoon pepper2 tablespoons butter
In a saucepan mix corn star~h with % cupof the milk, then add remaining milk, salt,pepper, and butter. Place over heat, stirringconstantly until mixture boils and thickens.Makes I cup sauce.
MEDIUM WHITE SAUCE(For foundation sauces,
creamed and seal/oped dishes)
Increase Argo Corn Starch to llh table,spoons; proceed as directed for thin whitesauce.
THICK WHITE SAUCE(For binder in croquettes, etc.)
Increase Argo Corn Starch to 3 table-spoons; proceed as directed for thin whitesauce .
.Like these tested recipes? For more an~ different ones, using Karo, Mazola, .Krernel, write to
Corn Products Sales Co., Dept. F, P.O. Box No. 171, Trinity Station, N,w York, N. "t.