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1910: What a Cook Ought to Know about Corn Starch
Emma Churchman Hewitt
T. Kingsford & Son, Oswego, N. Y.
Italian Biscuits
Stir one-fourth pound good butter and half-pound brown sugar to a cream. Add one good tablespoon Karo Syrup, six drops essence lemon, a half-glass brandy and rosewater mixed, and a little grated nutmeg. When thoroughly mixed, sift in slowly one-half pound flour to which one level tablespoon Kingsford’s Cornstarch has been added. Bake in small cakes in tins.
Lobster Patties
Cut into small pieces tail part two boiled lobsters. Season well with pepper, salt and a little lemon juice. Dissolve two teaspoons Kingsford’s Cornstarch in a little cold milk and turn into one pint boiling milk. After it has thickened add butter and cook until quite thick. Stir lobster into this mixture and heat through. Fill patty shells, which have been heated.
A Word to the Housewife
…The cook of the older generation..uses Kingsford’s always for thickening her gravies and sauces–which is the secret of their rich creamy consistency and their freedom from the raw taste that flour gives. She gets the fine texture of her bread, biscuits, cakes and cookies by mixing part Kingsford’s Cornstarch with the flour. She makes her pie crust perfect and flaky by using part Cornstarch instead of all flour-and the under crust is dry and tender, even in juicy fruit pies….
47-page booklet.
