* Cream Blanc-mauge.
Dissolve a quarter of a box of gelatine in two wine-glasses of
wine, standing it in boiling water on the range ; sweeten a pint
of rich cream, flavor with a teaspoonful of essence of vanilla ;
when the gelatine is dissolved, stir it in the cream, whip it to ft
froth with a trifle chum, pour it into a mould and set it in a cool
place for several hours before it is wanted.
Ohooolate Blauo-mange, Vo. 1.
G-rate a teacupfrd of chocolate, add to it a pint of water and a
teacup or more of sugar ; let it simmer until the chocolate is all
dissolved, add a quart of milk, and one-third of a paper of com
starch mixed in cold water. When the milk begins to boil, stir
in the corn-starch, boil it five minutes, flavor with vanilla ex
tract, and pour into moulds.
» Chocolate Blanc-mange, Vo. ✪ Chocolate Blanc-mange, Vo. 12.
Put an ounce of gelatine in cold water to cover it, and let it
stand for an hour ; grate four ounces of chocolate, melt it over
the flre in a little cold milk, taken from the quart you will use ;
then add the balance of the quart, with three-quarters of a
pound of sugar and the yolks of two eggs beaten ; boil five
minutes, then add the gelatine, boil up once, flavor with vanilla
extract, pour into moulds and set in ice.
Chocolate Blanc-man; e, Vo. 8.
One quart of milk, one large coffeeoup of sugar, half a package
of gelatine, one quarter of a cake of chocolate grated finely; mix
FASmr, PUDDINGS, ike. 211
all together and boil an hour in a farina-kettle. This makes two
medium-sized moulds.
* Gelatine Blanc-mange,
Soak a quarter of a box of Cox's gelatine in a ({uarter of a pint
of cold water for one hour ; then pour over it half a pint of boil-
ing water, stir in a heaping coffeecup of sifbed sugar and the
juice and grated rind of a lemon ; stir it until the sugar is diS'
solved } then strain through a sieve or fine cloth ; beat the
whites of five eggs to a stitf &oth, and add them to the gelatine
when it is cold ; whip all well together, pour into a mould and
set on the ice. Make a custard of a pint and a quarter of new
milk, the yolks of the eggs and five tablespoonsful of sifted
sugar ; set it in boiling water and stir until it sticks to the spoon
and begins to thicken ; turn out to cool. When ready to serve,
turn the gelatine out of the mould into a deep glass dish, and
pour the custard round it.
* Peach Blanc-mange.
Dissolve two-thirds of a box of gelatine in half a pint of milk
over the fire ; peel and seed eight large ripe peaches, and press
them through a sieve, and beat into them very gradually a quart
of rich cream, with a coffeecup of powdered sugar✪ Peach Blanc-mange. When the
gelatine is dissolved, stir it into the peaches and cream and pour
into moulds and set on the ice. This may be made in winter
with preserved or canned peaches. If preserved, take two heap-
ing tablespoonsful of peaches with their syrup.
* Bice Blanc-mange.
Six tablespoons of rice ground in a mill, and soaked in water
twenty minutes, stir it into a quart of new milk, boil it half an
hour, stirring it all the time ; flavor with vanilla and sweeten to
taste✪ Rice Blanc-mange, and pour in a mould; eaten with cream. Boil this in a
fiurina-kettle.
Charlotte Susse, Ho. 1.
Cover half a box of gelatine with cold water and let it stand
an hour; add to it three heaping tablespoons^l of sugar;
212 COOKSST FROM EXPERIENCE.
Mi it on tlie Blove and lei ii ecnne Co m boil ; eool ii, add a iea
^MMmfvl of Tanilia eBsenoe; wliip to a finoUi a pint of rieh rrwnii
whieh mnrt be Tery eold ; itir tlie gelatine in it ; line a mould
trith ladj4nigen or slioed spongo-eakoy✪ Charlotte Eusse, Ho. 1 poor in the mixture and
seiin the ice.
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Presented as published in 1905. 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
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* Cream Blanc-mauge.
Dissolve a quarter of a box of gelatine in two wine-glasses of
wine, standing it in boiling water on the range ; sweeten a pint
of rich cream, flavor with a teaspoonful of essence of vanilla ;
when the gelatine is dissolved, stir it in the cream, whip it to ft
froth with a trifle chum, pour it into a mould and set it in a cool
place for several hours before it is wanted.
Ohooolate Blauo-mange, Vo. 1.
G-rate a teacupfrd of chocolate, add to it a pint of water and a
teacup or more of sugar ; let it simmer until the chocolate is all
dissolved, add a quart of milk, and one-third of a paper of com
starch mixed in cold water. When the milk begins to boil, stir
in the corn-starch, boil it five minutes, flavor with vanilla ex
tract, and pour into moulds.
» Chocolate Blanc-mange, Vo. 2.
Put an ounce of gelatine in cold water to cover it, and let it
stand for an hour ; grate four ounces of chocolate, melt it over
the flre in a little cold milk, taken from the quart you will use ;
then add the balance of the quart, with three-quarters of a
pound of sugar and the yolks of two eggs beaten ; boil five
minutes, then add the gelatine, boil up once, flavor with vanilla
extract, pour into moulds and set in ice.
Chocolate Blanc-man; e, Vo. 8.
One quart of milk, one large coffeeoup of sugar, half a package
of gelatine, one quarter of a cake of chocolate grated finely; mix
FASmr, PUDDINGS, ike. 211
all together and boil an hour in a farina-kettle. This makes two
medium-sized moulds.
* Gelatine Blanc-mange,
Soak a quarter of a box of Cox's gelatine in a ({uarter of a pint
of cold water for one hour ; then pour over it half a pint of boil-
ing water, stir in a heaping coffeecup of sifbed sugar and the
juice and grated rind of a lemon ; stir it until the sugar is diS'
solved } then strain through a sieve or fine cloth ; beat the
whites of five eggs to a stitf &oth, and add them to the gelatine
when it is cold ; whip all well together, pour into a mould and
set on the ice. Make a custard of a pint and a quarter of new
milk, the yolks of the eggs and five tablespoonsful of sifted
sugar ; set it in boiling water and stir until it sticks to the spoon
and begins to thicken ; turn out to cool. When ready to serve,
turn the gelatine out of the mould into a deep glass dish, and
pour the custard round it.
* Peach Blanc-mange.
Dissolve two-thirds of a box of gelatine in half a pint of milk
over the fire ; peel and seed eight large ripe peaches, and press
them through a sieve, and beat into them very gradually a quart
of rich cream, with a coffeecup of powdered sugar. When the
gelatine is dissolved, stir it into the peaches and cream and pour
into moulds and set on the ice. This may be made in winter
with preserved or canned peaches. If preserved, take two heap-
ing tablespoonsful of peaches with their syrup.
* Bice Blanc-mange.
Six tablespoons of rice ground in a mill, and soaked in water
twenty minutes, stir it into a quart of new milk, boil it half an
hour, stirring it all the time ; flavor with vanilla and sweeten to
taste, and pour in a mould; eaten with cream. Boil this in a
fiurina-kettle.
Charlotte Susse, Ho. 1.
Cover half a box of gelatine with cold water and let it stand
an hour; add to it three heaping tablespoons^l of sugar;
212 COOKSST FROM EXPERIENCE.
Mi it on tlie Blove and lei ii ecnne Co m boil ; eool ii, add a iea
^MMmfvl of Tanilia eBsenoe; wliip to a finoUi a pint of rieh rrwnii
whieh mnrt be Tery eold ; itir tlie gelatine in it ; line a mould
trith ladj4nigen or slioed spongo-eakoy poor in the mixture and
seiin the ice.