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Rh with boiled custard or whipped cream for a sauce.

Drain the juice from canned fruit and allow two tablespoonfuls of corn starch to each pint of fruit juice. Cold water may be added to the juice to make up the requisite quantity. Add cold water to the starch until a smooth paste is formed, stir it into the hot juice, cook until thick, add the drained fruit, mould, and chill.

Three heaping tablespoonfuls of farina boiled in milk, with a bit of stick cinnamon and a pinch of salt. When cold, add the yolks of four eggs, well beaten, with sugar sufficient to sweeten, and lastly the whites of the eggs beaten to a stiff froth. Steam in a mould for an hour or more and serve with vanilla sauce.

Put one tablespoonful of butter into a saucepan and when it froths add two tablespoonfuls of flour. Cook until the mixture leaves the sides of the pan, then add two cupfuls of cold water. Stir constantly until the sauce is thick, then sweeten and flavor to taste.