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Classic
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page 319
BLANC MANGE. No. 2.
Dissolve two ounces of patent gelatine in cold water; when it is dissolved, stir
it into two quarts of rich milk, with a teacupful of fine white sugar; season it
to your taste with lemon, or vanilla, or peach water; place it over the fire and
boil it, stirring it continually; let it boil five minutes; then strain it
through a cloth, pour it into molds previously wet with cold water, and salt;
let it stand on ice, or in any cool place, until it becomes hard and cold; turn
it out carefully upon dishes and serve; or, half fill your mold; when this has
set, cover with cherries, peaches in halves, strawberries or sliced bananas, and
add the remainder.
CHOCOLATE BLANC MANGE.
Half a box of gelatine soaked in a cupful of water for an hour, half a cupful of
grated chocolate, rubbed smooth in a little milk. Boil two cupfuls of milk, then
add the gelatine and chocolate, and one cupful of sugar; boil all together eight
or ten minutes. Remove from the fire, and when nearly cold beat into this the
whipped whites of three eggs, flavored with vanilla. Should be served cold with
custard made of the yolks, or sugar and cream. Set the molds in a cold place.
CORN-STARCH BLANC MANGE.
Take one quart of sweet milk, and put one pint upon the stove to heat; in the
other pint mix four heaping tablespoonfuls of corn-starch and half a cupful of
sugar; when the milk is hot, pour in the cold milk with the corn-starch and
sugar thoroughly mixed in it, and stir all together until there are no lumps and
it is thick; flavor with lemon; take from the stove, and add the whites of three
eggs beaten to a stiff froth.
A Custard for the above.--One pint of milk boiled with a little salt in it; beat
the yolks of three eggs with half a cupful of sugar, and add to the boiling
milk; stir well, but do not let it boil until the eggs are put in; flavor to
taste.
FRUIT BLANC MANGE.
Stew nice, fresh fruit (cherries, raspberries, and strawberries being the best),
or canned ones will do; strain off the juice, and sweeten to taste; place it
over the fire in a double kettle until it boils; while boiling, stir in
corn-starch wet with a little cold water, allowing two tablespoonfuls of
corn-starch to each pint of juice; continue stirring until sufficiently cooked;
then pour into molds, wet in cold water, and set away to cool. Served with cream
and sugar.
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Classic
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