The Waterbury Democrat., 1934-01-30
Sister MaryS
 Kitchen
NEA Service Stan Writer

Among nourishing, inexpensive desserts, a perfectly made corn starch pudding holds close to first place. Delicate jp texture and flavor, it is suitable for children and invalids and should please the most fastidious grown-up Now that certain long-forbidden flavors are made available, des- serts that have been regarded with indifference regain their glamor for adult palates when served with a pleasant piquant sauce.
 There are certain definite rules to guide one in making cornstarch buildings, just as there are in making custards or any other par ticular type of dessert. Thorough cooking and the right proportion of cornstarch to milk are the se- crets of a delicious pudding. On the market are excellent prepared buildings which require merely the addition of milk, according to the directions on the package, to make delectable desserts. . Eggs Aid Dish
 Eggs can be added to most cornstarch buildings and contrib ute a pleasing delicacy as well as food value. If eggs are used, re- member never to add the egg to the hot cornstarch mixture. The heat will cook the tiny particles of egg almost immediately and a speckled mixture will result. Pour the cornstarch mixture slowly in- to the beaten egg, stirring con- stantly. When thoroughly blend- ed, return to double % boiler and cook one minute. The starch mix ture must be well cooked before combining with egg.
 A corpstarch pudding should be stiff enough to hold it's shape when& unmolded but not hard or solid. Its texture should be per- fectly smooth and tender and its flavor delicate but not insipid.
 The following rule for vanilla cornstarch pudding can be varied in several ways, Chocolate al- ways is a popular flavor and can be made m rto h ebetaoinshrdlue be made from the basic, rule by adding two squares of melted chocolate to the cprnstarch and sugar before the scalded milk is poured over it.
 Nuts can be added to vanilla or chocolate pudding. t
 Cornstarch Pudding
 Two cups milk, tablespoons cornstarch, 6 tablespoons sugar, IA teaspoon salt, l egg, 1-2 tea spoon vanilla.
 Scald 3-4, cups milk in top of double boiler. When tiny bubbles appear around the. edge of the milk it is hot enough. Mix cornstarch and tablespoons sugar with re- maining cold milk. Stir until per- fectly smooth. Pour about half the scalded milk into the cold milk mixture, stirring rapidly. Add this to milk In the double boiler. stir- ring constantly. Cook and stir un- til thick and smooth. Remove spoon; cover and cook over hot water, stirring occasionally, for twenty minutes. The water in the bottom of the double boiler should be kept boiling. Beat egg slightly with remaining sugar and salt and slowly add cornstarch mixture. stirring constantly. Return to dou- ble boiler and cook one minute. Remove from heat and let cool few minutes. Add vanilla and beat well. Turn into molds which have been dipped in cold water and let stand until cold. Then chill thor oughiy before serving.
 An intriguing way to serve this pudding is to put Q teaspoonfui of aweetened sherry in each sher- bet glass, add tho pudding and pour another teaspoonful of sweetened sherry over each. Top with whipped cream.
 For children serve tho pudding with sugar and cream, whipped cream or q sauce such as Is served over Ice efoanl.
 
 MONDAYS AiENU
 BRf1AKrA6Ti TnngeFlnes,
 ceroai. efenm, eeddled eggs,
 relocated rolls, milk, coffee.
 fuNCIfNONi OFoon pop.
 pers stuffed With rice and