This recipe can also be baked as a layer cake, and is delicious with the orange filling given above. Bake in smallest size muffin tins, and ice tops with a milk chocolate “cap” made by melting small pieces of milk chocolate in a small amount of hot cream, and stirred until smooth. Beat the whites of 5 eggs until light, and stir in lightly, together with 3/4 teaspoon vanilla. Add this dry mixture alternately with small amounts of milk until you have used 1 cup milk. Sift together 1 cup Cream Corn Starch, 2 cups flour, 4 1/2 teaspoons baking powder. Chill, and serve with butterscotch sauce.ĬREAM CORN STARCH SCONES–Cream 1 cup butter, and gradually add 2 cups fine granulated sugar. Cool, add 1/2 teaspoon vanilla and 1/4 cup chopped nuts. Stir together until smooth, cover and cook 15 minutes, stirring occasionally. When milk is hot, add 2 tablespoons Cream Corn Starch which has been blended with 1/8 teaspoon salt and 2 tablespoons cold milk. When cold, fold in 1 cup cream, beaten stiff.īUTTERSCOTCH DELIGHT–Put 3/8 cup brown sugar and 3 tablespoons butter in saucepan and stir and boil 1 minute.
Bring to boiling point, stirring constantly, and cook until creamy. Blend well and add 1 cup orange juice and the grated zest of 1 orange. ORANGE CAKE FILLING–Melt 2 tablespoons butter and add 1 cup sugar and 1/4 cup Cream Corn Starch. The entire pamphlet and its recipes are typed below, click on the different page pictures to view a larger copy if you like.
There is no date anywhere on this, but I would guess this is from around the 1940s.
CORNSTARCH VANILLA PUDDING RECIPE HOW TO
This is a sweet 4 page vintage pamphlet from Cream Corn Starch that offers a few recipes as well as gives instructions for how to make your own cake flour.
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