Note 397-* — Chapter XVIII · COLD DESSERTS
Reading edition
Corn-starch has a raw taste unless it is thoroughly cooked. After the mixture has thickened it can be left to cook in a double boiler for half an hour without changing its consistency, and this length of time for cooking is essential to its flavor. A mold of corn starch should not be very firm, but have a trembling jelly-like consistency. The eggs may be omitted from above receipt if desired, but the pudding will not be as delicate.—M. R.