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‹Better GutenbergPractical Cooking and Dinner GivingCorn-starch and Rice Puddings · 642 of 718Contents›

Practical Cooking and Dinner Giving

by Mary F. Henderson

642 of 718 · Contents · Download EPUB

Corn-starch and Rice Puddings

are explained among the regular receipts for puddings. Little circular molds come in form of Fig. A, on page 59. It is a pretty form for any of these puddings or blanc-manges, with a compote of apples, peaches, plums, or any other kind of fruit, in the centre.

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