Cassell's dictionary of cookery

I Blancmange, American.— Mix one j ounce of arrowroot with a tea-cupful of cold I water, and let it stand som»e minutes, until the I arrowroot is settled. Pour oft' the water, and I substitute a little orange-flower or laurel water. I Boil with a pint of new milk, a stick of ciiuia- I mon, the thinly-cut rind of a lemon, or any j seasoning that may be prefen-ed. Pour it when ] boiling upon the arrowroot, stirring aU the time. Put it into a mould, set it in a cool I place, and it will be ready for use the following I day. Time to boil, a few minutes. Sufficient I for a pint mould. Probable cost, 6d. Blancmange, American (another way). — Prepare a paste as directed in Blanc- mange, but with eight or ten pounded Brazil nuts instead of almonds. Beat up four eggs, and add gradually five tea-spoonfuls of Oswego or Indian corn-flour. Dissolve fom- ounces of loaf sugar in a pint of new milk, add the liquor of the nuts, and simmer for five minutes, and draw it off the fire for another five minutes ; then strain in the eggs, stin-ing quickly over a slow fire until it thickens. Pour the mixture into a mould, and let it stand in a cool place until it becomes firm. Probable cost. Is. Sufficient for a pint and a half mould. Blancmange, Rice. — Blanch almonds and pound to a paste, as alrcadj^ directed for blancmange, using a little more cold water. BLO ( 72) BOI Boil three ounces of rice, three ounces of loaf sugar, the rind of half a lemon, a piece of cinnamon, and a stick of vanilla, with a pint and a half of new milk. When the rice is boiled to a pulp, add the almond paste and liquid, and simmer ten minutes. Then put into it three-quarters of an ounce of isinglass, and when dissolved, pass the whole through a sieve into a mould, and stand in a cold place till firmly set. Serve with a cream over it. Pro- bable cost. Is. 8d. Bloaters. — Open the bloaters down the back, and bone them. Lay the fish one on the other (insides together), and broil over a clear fire. When sent to table they are separated, laid on a hot dish, and rubbed over with a little butter; or, split up, take out the back bone, trim off the head, tail, and fins, double the fish over, and broil from five to six minutes over a clear fire. Blonde Fish Sauce.— Put three table- spoonfuls of stock into a stowpan, and stew the following ingredients for half an hour over a slow fire : — An onion cut small, two mushrooms, a sprig of parsley, a lemon very thinly sliced, and a glass of white wine. AVhen nearly stewed, add, by degrees, a cupful of melted butter, and the yolks of three eggs well beaten ; keep stirring the pan over the fire for four or five minutes, but do not allow the contents to boil. Strain through a sieve, and use it for any kind of fish. Probable cost, lOd. Boar's Head, Boiled. — Remove the snout, hair, and bones, from a boar's head; cleanse it thoroughly, scald and put it into a boihng pot containing vinegar and water ; add two ounces of salt, a few peppercorns, some parsley, thyme, eschalot, and sage ; let it steep for three days, with the tongue and two pounds of the meat. AVhen drained, fill up the cavities made by the removal of bones, &c., with thin sUces of the meat and tongue rolled to- gether ; fasten up the opening with strong thread boar'