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1909: What a Cook Ought to Know about Corn Starch, Emma Churchman Hewitt, Former Associate Editor, Ladies Home Journal
Corn Products Refining Co., New York
Richer Pie Crust
Three cups flour, one scant tablespoon Kingsofrd’s Cornstarch and one teaspoon salt, sifted well together. Cut into this one heaping cup lard (or half butter if preferred), chop and mix with a knife, only using the hands ot toss lightly together. (Never knead pie dough or it will be tough.) Moisten with very cold water only just enough to roll out. Use as little dry flour as possible in the process.
Plain Pie Crust
One and on-fourth cups flour, with one-fourth cup Kingsofrd’s Cornstarch, one half teaspoon baking powder, one-half cup lard, and one-fourth cup cold water. Cut lard thouroughly into flour with a knife, and chop and stir, not using the hands at all in the mixing. Add water the same way, using occasionally the thumb and finger when absolutely necessary, but only then. The less crust is handled at any time, the more flaky it will be.
Macaroni Milanaise
Drop into salted boiling water one-half package macaroni broken into inch lengths. Cook until tender and drain. Season one can tomatoes, or fresh ones in same proportion, with on bay leaf, one blade mace, one slice onion, one stalk celery, three coves and a pinch of soda, and cook twenty minutes. Melt two level tablespoons butter and stir into it two level tablespoons Kingsford’s Cornstarch. Season with salt and paprika and gradually add tomato pulp. Cook till thickened. Mix with one cup bread crumbs, one rounding tablespoon butter, melted. When cool add one-half cup grated cheese. In a buttered baking pan lay layer for layer, the macaroni and the sauce. Put the crumbs over them and bake in moderate oven till crumbs are browned. Serve hot.
47-48-page booklet, including covers.
