Kitchencraft

Southland Times, Issue 23442, 24 February 1938, Page 15

Kitchencraft

CORNFLOUR FOR GOOD DESSERTS

(By

SARAH)

Cornflour, especially in the summer months, is largely used by the housewife in the preparation of dessert. Everyone at one time or other has tasted such dishes, yet everyone knows how very different the one dish may be, the marked difference depending upon the recipe used and the skill of the cook. Some of my readers will be amazed to read that a cornflour pudding or blancmange, properly cooked and well flavoured, can be as delicious as many of the more expensive and elaborate desserts that are served on special occasions. THICKENING AGENT Cornflour is generally used as a thickening agent in starchy desserts, as well as fruit sauces. It has almost twice the thickening power of flour. Allow two tablespoons of cornflour to one cup of milk. In using eggs in these desserts remember that one egg in thickening power is approximately equal to one tablespoon of flour or one dessertspoon of cornflour. For this reason when using eggs deduct one dessertspoon of cornflour for each egg used. Many recipes allow for no eggs at all, but it will be found that a very much better dessert will be made if an egg or even two eggs are added, and the cornflour measurement correspondingly reduced. IMPORTANT POINTS

It is always important to separate the starch grains before hot liquids are added to starch. To accomplish this in

the starchy desserts, the cornflour and half of the sugar, or all the sugar in the case where no eggs are used, are mixed and blended with half a cup of milk. The starch and sugar mixed with the cold milk are added to the hot milk, and the whole stirred constantly to prevent the separated grains from running together and forming lumps.

It should be cooked at least five minutes, preferably 25 minutes, to ensure a well-cooked mixture. If cooked for 25 minutes cook in a double boiler. If eggs are used they should not be added until the starch mixture is cooked, as it takes much longer to cook than the eggs. The eggs should be beaten with the remaining part of the sugar, and then part of the hot mixture should gradually be added while stirring constantly.

If the egg is poured into the large quantity of boiling starch mixture, there is a danger of the egg cooking in small, tough particles. After addition of the egg cook one minute longer. Sometimes the yolk only is used for thickening, and the white is beaten stiffly and used as a meringue on top, or beaten into the pudding. When beaten into the pudding the texture is lighter and more pleasing. THE EXCEPTION To the above rule there is one exception. If there is a large quantity of cornflour used and a large number of eggs (four or five), the egg yolks, sugar and cornflour may be mixed to a smooth paste and added to the cold milk. Bring to the boil, stirring constantly, and boil for five minutes. Egg yolks do not curdle even when subjected to 212 degrees F. if this method is followed. In closing just one word of warning. Lemon juice should never be added till after the cornflour mixture is cooked. If added at the beginning the cornflour will be hydrolized and its thickening power will be lessened.