Cornstarch is valid Scrabble Word

Definitions for CORNSTARCH in dictionary:

NOUN:
• starch made from Indian corn, esp. a fine white flour used for puddings, etc.
• finely ground maize flour, used as a thickener in cooking; cornflour.
• starch made from Indian corn, esp a fine white flour used for puddings, etc
• starch prepared from the grains of corn; used in cooking as a thickener
OTHER DEFINITIONS:
• starch made from corn and used in foods as a thickening agent, in making corn syrup and sugars, and in the manufacture of adhesives and sizes for paper and textiles

Words related to CORNSTARCH

cornstarches19

Words that contain CORNSTARCH

cornstarches19

How to use CORNSTARCH in a sentence

• Melt one tablespoonful of butter, and when it bubbles stir in one small tablespoonful of corn-starch, and when these are rubbed smooth, put in one-third of the milk.
• Mix the corn-starch with half a cup of the milk, and stir till it melts.
• Wet the corn-starch with half a cup of the milk, and heat what is left.
• Dissolve the corn-starch in the cold water, and then add the boiling water and sugar and salt, and cook for fifteen minutes, stirring all the time.
• Season with butter, salt, and cream, thickened with a little flour or cornstarch and serve with bits of toast.
• Add a tablespoonful of butter and two tablespoonfuls of cornstarch rubbed together, plenty of salt and a sprinkling of pepper.
• If then tender, add one teaspoonful cornstarch rubbed into one ounce of butter.
• The stuff on sale usually consisted largely of cornstarch, or plaster of Paris.
• The addition of the flour or cornstarch gives a smoothness to their consistency which is especially desirable for some soups.
• Thicken the soup with a tablespoonful of cornstarch braided with a little milk, add salt if desired, and a teacup of whipped cream.
• Serve warm with a water, adding sugar to taste, and thickening with a half teaspoonful of cornstarch.
• Stir in four tablespoonfuls of cornstarch well braided with a little of the juice reserved for this purpose.
• With a small portion of it braid smoothly one and one half tablespoonfuls of cornstarch or rice flour, and put the remainder in a saucepan over the fire.
• When perfectly cold, place in a glass dish, and pour over them a cold custard made of a pint of milk, half a cup of sugar, a teaspoonful of cornstarch, and one egg.
• When boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water.
• When it is hot, stir in a heaping teaspoonful of cornstarch which has been braided smooth in two spoonfuls of water.
• If cornstarch be used, a scant instead of a full tablespoonful will be required.
• Heat the milk to boiling, add two tablespoonfuls of sugar, thicken with two even spoonfuls of cornstarch, and proceed in the same manner as for Mock Cream.
• When the milk is boiling, stir in two tablespoonfuls of sugar, and two even tablespoonfuls of cornstarch which has first been rubbed smooth in a very little cold milk.
• Heat a pint of water, and when boiling, thicken with a tablespoonful of cornstarch.
• Dilute with one half as much water, heat to boiling, and thicken with cornstarch, a scant tablespoonful to the pint of liquid.
• Make a paste of cornstarch, one cup of milk, one tablespoon of butter and one teaspoon of cornstarch wet with cold milk.
• Then add one tablespoon of cornstarch which has been moistened with cold water.
• In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.
• Dissolve four large tablespoons of cornstarch in a quarter cup of cold milk.
• Let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes.
• QUEEN OF TRIFLES Make a rich custard of four eggs, one cup of granulated sugar and one quart of milk to which has been added one teaspoon of cornstarch.
• Mix two tablespoons of cornstarch in one-quarter cup of cold water, and when the water in the saucepan is boiling, add cornstarch and stir for two minutes.
• When boiling stir in a scant teaspoon of cornstarch dissolved in a little cold water.
• It may be thickened with a tablespoonful of corn-starch dissolved in a little cold water, but is good in either case.
• Dissolve one heaping teaspoonful of corn-starch or arrow-root in a little cold water, and add to the chocolate.
• They may be thickened with a tablespoonful of flour or corn-starch dissolved in a little cold water, or with half a cup of rolled cracker or bread crumbs.
• Pour the boiling water on the dissolved corn-starch, and boil for five minutes.
• Dissolve the corn-starch in a little cold water, and boil in the milk five minutes.
• Stir the corn-starch and flour smooth in a little cold milk or water, and add to the milk.
• Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk.

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