CHOCOLATE CORNSTARCH.
Bring a pint of water to a boil, mix with two tablespoonfuls of chocolate, let boil two minutes, then thicken with two tablespoonfuls of cornstarch. Flavor with salt and vanilla. Pour on a soup plate. Serve with sterilized cream, hot or cold.
BOILED CUSTARD.
Bring one pint of sweet cream or rich milk and one pint of water to a boil with a piece of vanilla. Then mix one tablespoonful of cornstarch with a little cold water and three yolks of eggs, two tablespoonfuls of sugar, and a little salt. Add all to the boiling milk, stir over the fire or in a double boiler until it thickens. Remove and beat until nearly cold. Put on ice. It may be served with zwieback and fruit juice or with fresh berries. For dyspeptics, it is better if prepared with water and butter instead of milk and served with sterilized cream.
CHAPTER VI.
CEREALS, NOODLES AND DUMPLINGS.
BUCKWHEAT GROATS.
Wash one cup of buckwheat groats several times with cold water, add about six cups of boiling water and two teaspoonfuls of salt. Boil rapidly for 20 minutes or until it thickens, then allow it to cook 50 to 60 minutes longer on the stove or in the oven. Serve with hot cream. Cooked or soaked dried prunes may be eaten with it, or added to the mush just before serving. Buckwheat is a winter food. People who suffer from eruptions on the skin after eating buckwheat should let it alone.
STEEL CUT OATS.
Prepare the same as buckwheat groats. Rolled oats may be used instead.