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Classic
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page 230
flavor with lemon, or orange water, or if lemon is objected to, boil a vanilla
bean in the milk before the arrow-root is put in. Take it off the fire, pour it
in a mould and set it on ice; serve jelly or jam with the blanc mange, or eat it
with cream if it agrees with the invalid.
ARROW-ROOT BLANC MANGE
Mix in a little cold water, two tablespoonfuls of arrow-root; sweeten a pint of
milk with white sugar and put the arrow-root in the milk. Let it boil a few
minutes, stirring it constantly; take it off, and if desired, you can let it
cool and mould it in a bowl or jelly form; or it is nice to be eaten warm.
Colored jelly over it is an improvement when moulded.
ARROW-ROOT GRUEL
Mix a tablespoonful of arrow-root, or for an infant, half as much; when mixed
with cold water, stir in it half a pint of boiling water. Season with salt,
sugar or nutmeg.
MILK PORRIDGE
Make a quart of milk boiling hot; make a tablespoonful of flour into a batter
with cold milk, add a little salt and stir it in the boiling milk, stirring it
constantly for five minutes while it boils; flavor with anything agreeable.
Sweetened with loaf sugar, and nutmeg grated plentifully over it, it will make a
most excellent remedy for looseness or dysentery.
TAPIOCA MILK
Wash and soak a large tablespoonful of tapioca, put it to a quart of sweet milk,
add a little salt, cover it, and set it over a gentle fire for an hour. Take it
up, add sugar and nutmeg, or cinnamon to taste.
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