"Corn flour" Quotes from Famous Books
 ... almonds and filberts cut in halves or quarters and slightly browned, a little candied lemon peel, a dust of pepper and powdered cinnamon and a quarter pound of grated chocolate. Mix all well together, and gradually add a tablespoonful of corn flour end two of ground almonds to thicken it. Then take the vessel off the fire, spread the mixture on large wafers, and make each cake about an inch thick. Garnish them on the top with almonds cut in half, and dust over a little powdered sugar and cinnamon, then put them ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... The corn flour is not so adhesive as the wheat flour; it is consequently not so well adapted to puddings and bread-making: nevertheless, Mr. Cobbett contrives to show that his corn can make both inimitably; but in respect of cakes there are no cakes in the world like the corn-cakes ...
— The Mirror of Literature, Amusement, and Instruction - Volume 14, No. 384, Saturday, August 8, 1829. • Various
... he said, when she once suggested it, "unless you add nourishing things to it; it is nearly all starch, and there is nothing in it that could sustain life by itself. Common wheaten flour is far more valuable, and either that or corn flour should always be used in preference to arrowroot when it is important to get ...
— The Girl's Own Paper, Vol. VIII. No. 358, November 6, 1886. • Various |
