1. Cornflour Blancmange. — Indian cooks never boil this enough.
They use too much flour, and leave it with a raw Liste. The pro-
portions should he 20 units of milk✪ Rice Croquettes to 1 of cornflour. Boil the
milk, reserving half a cupful to wet the cornflour. Add any flavour-
ing desired and 1 unit of white sugar to the milk, and then pour on
to the wetted cornflour, stirring it well. Boil till it leaves the side
of the pan. Stir in a pat of butter, and pour at once into a mould
tliat has been steeped in watei’. Cornflour should be boiled for at
least ten minutes. Almonds may he pounded and put to the milk,
or the milk may be boiled and poured on to rasped cocoanut for
ten minutes, then strained. Cream may be used instead of milk.
Egg spoils it.
2. Chocolate Shape, — One unit cocoatina, 4 of sugar, 20 of milk
(or 10 milk and 10 cream), vanilla flavouring, 1 unit cornflour or
arrown-oot. Make a hatter of the cornflour with some of the milk,
add the cocoatina. Boil the milk with the sugar, and pour on to
the hatter. Stir, replace in the saucepan, and boil for ten minutes
until it leaves the sides. Stir in a pat of butter, and pour into an
oiled mould. The cream may he whipped and stirred in at the
last, but in that case the cornflour must be boiled stiller.
3. Fruit Shapes. — All kinds of syrup and fresh-pulped fruits
make into nice shapes with arrowroot or cornflour. A little more
310
The Indian Housekeeper and Cook 311
than 1 unit cornflour to 20 gefathif The
cornflour will, for everyday use, . v yellow The hutterman
SKryl «»»<£, « ^ - W»ute1. fo. yellowi..g,
or saft'ron may be used.
1- c!i,n-na Tliirtv units milk, 2 of cornflour, 3 of sugar,
lemon juice, and flavouring, and pour in an oiled mould.
. -Dice Cream -Twenty units milk, 10 of whipped cream 2 of
0 E.8tlie Grutze. —Ten units of Roselle (putwa juice), 5 of rasp- •
ber.7 syrSN o7w,ter, 1 of pounded ataomU, 1 of rnmced c. r„, -
SrS snW to taste, latliey over 1 omt of cornlloar. Boll tBl
S eno’ughf and set in small mould. Serve with whipped cream.
Jlelicious.
7. Sago and Tapioca Jelly.— Five units of sago well washed.
Boil to a felly in 25 units of water. Add 5 units of raspberry vine-
ear Ld 1 unit of red currant jelly, colour with cochineal, and pom
fAto a mould, or use 20 units of water and 3 each of J™e
iuice and sherry. Tapioca can be used the same way , about 3
units are sufficient. Arrowroot or cornflour also make good jellies ,
tbe proportion will be rather more than 1 unit to 20 of liquid.
8 Tapioca Cream.-Boil 2 units tapioca in 15 of milk, and
season with sugar and vanilla. Then stir in 5 units whipped cream.
This is nice poured on to some cherry jam or preserved cheuiesin a
glass dish. When cold put whipped cream on the top, and decoiate.
It may be flavoured with kirscli.
CllEAMS
Ileiiuire 2 units chip or 1 unit ground gelatine to 25 units cream.
1. Creams, Plain.— Creams (or Cremes a I’Avglaise, as they me
called by French cooks) are simply whipped cream rendered firm
by adding melted gelatine. Tbe amount of gelatine necessary vanes
with the temperature. But in ordinary cold weather, 3 units of
312
The Complete Indian
Page 216 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Cornflour Blancmange. — Indian cooks never boil this enough. They use too much flour, and leave it with a raw taste. The proportions should he 20 units of milk to 1 of cornflour. Boil the milk, reserving half a cupful to wet the cornflour. Add any flavouring desired and 1 unit of white sugar to the milk, and then pour on to the wetted cornflour, stirring it well. Boil till it leaves the side of the pan. Stir in a pat of butter, and pour at once into a mould that has been steeped in water. Cornflour should be boiled for at least ten minutes. Almonds may he pounded and put to the milk, or the milk may be boiled and poured on to rasped cocoanut for ten minutes, then strained. Cream may be used instead of milk. Egg spoils it.
2. Chocolate Shape, — One unit cocoatina, 4 of sugar, 20 of milk (or 10 milk and 10 cream), vanilla flavouring, 1 unit cornflour or arrowroot. Make a batter of the cornflour with some of the milk, add the cocoatina. Boil the milk with the sugar, and pour on to the batter. Stir, replace in the saucepan, and boil for ten minutes until it leaves the sides. Stir in a pat of butter, and pour into an oiled mould. The cream may he whipped and stirred in at the last, but in that case the cornflour must be boiled stiller.
33. Fruit Shapes. — All kinds of syrup and fresh-pulped fruits make into nice shapes with arrowroot or cornflour. A little more than 1 unit cornflour to 20 of water. The cornflour will, for everyday use, be sufficient. The butterman or saffron may be used.used.
4. Lemon. Thirty units milk, 2 of cornflour, 3 of sugar,
lemon juice, and flavouring, and pour in an oiled mould.
5. Rice Cream. Twenty units milk, 10 of whipped cream, 2 of
6. Roselle Grutze. — Ten units of Roselle (putwa juice), 5 of raspberry syrup, 5 of water, 1 of pounded almond, 1 of minced currant, 5 of sugar to taste, thickened over 1 unit of cornflour. Boil till enough, and set in small mould. Serve with whipped cream.
Jlelicious.
7. Sago and Tapioca Jelly.— Five units of sago well washed. Boil to a jelly in 25 units of water. Add 5 units of raspberry vinegar and 1 unit of red currant jelly, colour with cochineal, and pom fAto a mould, or use 20 units of water and 3 each of J™e
iuice and sherry. Tapioca can be used the same way , about 3 units are sufficient. Arrowroot or cornflour also make good jellies , tbe proportion will be rather more than 1 unit to 20 of liquid.
8 Tapioca Cream.-Boil 2 units tapioca in 15 of milk, and season with sugar and vanilla. Then stir in 5 units whipped cream. This is nice poured on to some cherry jam or preserved cherries in a glass dish. When cold put whipped cream on the top, and decoiate. It may be flavoured with kirscli.
CllEAMS
Require 2 units chip or 1 unit ground gelatine to 25 units cream.
1. Creams, Plain.— Creams (or Cremes a I’Avglaise, as they me called by French cooks) are simply whipped cream rendered firm by adding melted gelatine. Tbe amount of gelatine necessary vanes with the temperature. But in ordinary cold weather, 3 units of
The Complete Indian
Records on this page
Omelette SouffleProfitrollesOrange or Plantain FrittersRice Croquettes