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Classic
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page 306
some of the white mass, then divide over it some of the brown, then some of the
white and so on, until all is used. This must be clone while the blanc-mange is
still hot. Let the blanc-mange cool in the mould and then turn out onto a dish.
21. Cup Blanc-mange. For 12 persons take 1 1/4 quart of milk, 2 1/2 ounces of
grated almonds, 2 1/2 ounces of cornstarch, 3 ounces of sugar, the whites of 10
eggs, and the grated rind of a lemon. Boil the same as blanc-mange. Fill into 12
sauce dishes and serve with fruit juice.
22. Whipped Cream. Take good, sweet cream, which, in the Summer, must not be
more than 24 hours old, whip it without sugar and put on the ice. If the cream
is wanted sweet add a little powdered sugar just before using.
23. Charlotte Russe. For 8-10 persons. Take 1 large cupful of sweet cream, 1/2
pound of sugar, the yolks of 10 eggs, some vanilla, a little salt, 1/2 ounce of
gelatine and nearly 1 quart of thick sweet cream, which is whipped as directed
in the above receipt.
The vanilla is put into the cream and sugar and brought to a boil. Let it cool,
stir the yolks of the eggs into it and then whip it on the stove until it is
thick--it must not boil--take from the fire and pour into a mould. Then the
gelatine is stirred into it and whipped again, and after it has cooled mix the
whipped cream through it. Butter a mould, line it with "lady finders", till with
the cream and then put on the ice. When cold turn out of the mould, which is
best done the day following.
Instead of lining the mould with cake before putting in the cream, it may be
done just before serving. If liked, the cake may be spread with apricot
marmalade and then filled into the mould.
24. Orange Sauce. For 6 persons take 3 oranges, 1 lemon, 1/4 pound of sugar, a
little salt, 1/2 ounce of gelatine and about 1 pint of thick whipped cream, as
directed in No. 23.
Grate the rind of an orange on the sugar, mix the juice of the 3 oranges, the
lemon juice and the gelatine
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