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Classic
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page 89
place on a glass dish with a mold of jelly in the center. Serve a spoonful of
jelly and a sauce of sweetened cream with each mold.--Mrs. E. M. R.
CHOCOLATE BLANC-MANGE.
Half box gelatine, soaked till dissolved in as much cold water as will cover it,
four ounces sweet chocolate grated, one quart sweet milk, one cup sugar; boil
milk, sugar and chocolate five minutes, add gelatine, and boil five minutes
more, stirring constantly; flavor with vanilla, put in molds to cool and eat
with cream. If wanted for tea, make in the morning; if for dinner, the night
before.
For a plain blanc-mange omit the chocolate.--Mrs. Dr. Houston, Urbana.
RASPBERRY BLANC-MANGE.
Stew nice fresh raspberries, strain off the juice and sweeten it to taste, place
over the fire, and when it boils stir in corn starch wet in cold water, allowing
two table-spoons of corn starch for each pint of juice; continue stirring until
sufficiently cooked, pour into molds wet in cold water and set away to cool; eat
with cream and sugar.
Other fruit can be used instead of raspberries.--Mrs. J. P. Rea, Minneapolis,
Minn.
CHOCOLATE CUSTARD.
Two sections chocolate dissolved in one quart of milk, one cup sugar, yolks of
six eggs, a heaping table-spoon corn starch; beat the yolks, add the sugar and
corn starch, stir all slowly in the boiling milk in which the chocolate is
dissolved, add a pinch of salt, and let cook a few minutes, stirring constantly;
eat cold with white cake.--Miss Burnie Johnson.
CORN MEAL CUSTARD.
One-fourth pound corn meal, one pint milk, boil together fifteen minutes, add
one-fourth pound butter, six eggs, rose-water, salt, and sugar to taste.--Mrs.
E. M. R.
FLOATING ISLAND.
Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt,
sugar to taste; beat and strain yolks before adding to the milk; place custard
in a large tin pan, and set on stove, stirring
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