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. There is no date anywhere on this, but I would guess this is from around the 1940s. The entire pamphlet and its recipes are typed below, click on the different page pictures to view a larger copy if you like.

Try these Recipes With Cream Corn Starch

ORANGE CAKE FILLING–Melt 2 tablespoons butter and add 1 cup sugar and 1/4 cup Cream Corn Starch. Blend well and add 1 cup orange juice and the grated zest of 1 orange. Bring to boiling point, stirring constantly, and cook until creamy. When cold, fold in 1 cup cream, beaten stiff.

BUTTERSCOTCH DELIGHT–Put 3/8 cup brown sugar and 3 tablespoons butter in saucepan and stir and boil 1 minute. Add 1 cup milk and place over hot water. When milk is hot, add 2 tablespoons Cream Corn Starch which has been blended with 1/8 teaspoon salt and 2 tablespoons cold milk. Stir together until smooth, cover and cook 15 minutes, stirring occasionally. Cool, add 1/2 teaspoon vanilla and 1/4 cup chopped nuts. Chill, and serve with butterscotch sauce.

CREAM CORN STARCH SCONES–Cream 1 cup butter, and gradually add 2 cups fine granulated sugar. Sift together 1 cup Cream Corn Starch, 2 cups flour, 4 1/2 teaspoons baking powder. Add this dry mixture alternately with small amounts of milk until you have used 1 cup milk. Beat the whites of 5 eggs until light, and stir in lightly, together with 3/4 teaspoon vanilla. 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. This recipe can also be baked as a layer cake, and is delicious with the orange filling given above.

[RecipeCurio Note: I didn’t include the mail-offer request for a free recipe book since it’s no longer available.]

Cream Corn Starch
Steps up to greater and greater fame

Gradually, through the years, smart cooks have found more and more uses for Cream Corn Starch. Its special consistency now makes it a staple for every meal.

1. Good wholesome desserts: corn starch pudding, etc.
2. Special desserts–a famous lemon pie, etc.
3. Instead of flour for thickening soups–smoother, richer.
4. Creaming vegetables to a smoother texture.
5. Making sauces clearer, more delicate in flavor.
6. To compound cake flour economically, at home.

Cream Corn Starch to make your own cake flour
[this section also has its own page here]

Cake Flour contains more Starch and less Gluten than Bread Flour in order to insure lighter, more tender cake. This is a secret only recently learned by housewives. They have found that the special consistency of Cream Corn Starch will make smoother cakes, more evenly browned cakes, and cakes that will stay fresh longer.

Directions

To make a cup of Cake Flour first place two level tablespoonfuls of Cream Corn Starch in a cup and finish filling with regular Bread Flour. This makes the equivalent of one cup of unsifted Cake Flour. Then this should be sifted together three times before using in the mixture.

Three Famous Recipes

Lemon Pie

The secret of good lemon pie is the kind of corn starch used. Try our recipe:

Mix 3 tablespoons of Cream Corn Starch with 1 1/2 cups of sugar. Cover with the grated rind and juice of 1 1/2 lemons. Add the beaten yolks of three eggs and 1 1/2 cups of boiling water. Cook until thick. Pour into baked crust. Cover with the stiff white of the three eggs, to which a little sugar has been added. Return to the oven and brown.

Open Peach Pie

This is the prettiest thing you ever saw! And delicious!

Line a pie pan with rich pastry. Mix 1 cup of granulated sugar with 2 tablespoons of Cream Corn Starch. Cover inside of pastry shell with 3/4 of this mixture, pressing it out to the sides. Arrange peeled halves of fresh peaches close together around the outside edge, with insides of peaches up. Then fill in with other peaches until pan is full. Sprinkle remainder of sugar-and cornstarch mixture over the peaches and then carefully pour around the halves 1/2 pint of cream, putting a little cream into each peach-center. Put into a moderate oven at first and when pastry is set, reduce heat and bake slowly until peaches are tender and the custard around them clear and firm. Cool and serve. (Canned peaches can be used out of season, but should be carefully drained first.)

Cream Corn Starch Pudding

There’s a difference!

3 cups milk
1/3 cup Cream Corn Starch
1/3 cup sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla

Scald 2 1/2 cupfuls of milk, add remaining cold milk to Cream Corn Starch, stir to a smooth paste and add to hot milk, stirring constantly. Cover and cook over hot water 15-20 minutes. Beat egg yolks with sugar and salt, and stir in some of hot mixture. Stir this into rest of hot mixture. Cook five minutes, remove from fire, stir in vanilla and fold in beaten egg whites. Pour into one large or six small molds and chill. Serve with whipped cream or fruit.