Manuscript Cookbook 013

Recipe book

Written Oct. 1921 by Merle E. Brown.

Butterscotch Blanc Mange

1 qt. milk. 1 cup brown sugar 6 tablespoons cornstarch ¼ teaspoon salt 3 tablespoons flour ¼ teaspoon vanilla

Heat the milk in a double boiler. Moisten the cornstarch in a little cold milk, add, stir until thick, and cook until the starchy taste disappears. In another sauce pan melt the brown sugar with the butter until it is waxy but not carmelized. Add this to the cornstarch mixture and add salt and vanilla. Cool and serve with cream.

Old fashioned creamy rice pudding. 1 tablespoon uncooked rice, 1 quart milk. 1 teaspoon salt. ⅓ cup sugar. ⅓ teaspoon nutmeg or cinnamon. Wash the rice, add the other ingredients, pour the mixture into a good sized baking dish and cook in the oven slowly for about two or three hours stirring it frequently. If allowed to cook slowly, the milk thickens to a creamy consistency and the rice swells to several times its original size. If double the quantity of rice is used

the mixture does not require such long cooking as the rice in swelling thickens the liquid more rapidly, but the product is not so creamy. Often a half cup of raisins is added to the pudding and allowed to cook down with the milk. Fish sauce. ½ teaspoon salt ⅛ teaspoon pepper ½ cup sour pickle (chopped) ⅔ tablespoons butter. 3 tablespoons flour. 1½ cups boiling water. Melt the butter, add the flour, salt and