Harper's cook book encyclopædia

a cupful of boiling milk. Stir until all is well dissolved. Put the sugar into the milk, and add it -cold. The great advantage of using cocoa instead of chocolate is that the whole mixture is very much smoother than chocolate blanc-mange is apt to be. For that readily separates or curdles, and has to be stirred until it is nearly cold to keep it smooth. This is much more quickly made, and is very delicious. Blanc-mange, Coffee-and-cream. — Soak one package of gelatine in a cupful of cold water for an hour. Heat in a double boiler one quart of milk, and when it reaches the scalding-point stir in one cupful of granulated sugar and the soaked gelatine. As soon as this is thoroughly dissolved take the saucepan from the fire and divide the contents. To one half add a cupful of strong, clear coffee ; to the other put a full teaspoonful of good vanilla essence. Set both aside to cool, but put the coffee half in the ice where it will be likely to become chilled more quickly than the other. As soon as it shows signs of stiffening pour a third of it into the bottom of a jelly-mould with straight sides, first rinsing this out with cold water. Set directly on the ice. When the contents are firm put in half of the white blanc-mange, return to the ice, and as soon as the last addition is firm turn in half of the remaining coffee. All the materials may be used in this way, making three layers of the coffee and two of the vanilla. Serve with whipped cream. Blanc-mange, Lemon. — Take the thin rind of two fresh lemons and put it into a basin with a quarter of a pint of cold water or cold milk, and V\ lb. of sugar, and let it stand for an hour or more. Dissolve x/z oz. of gelatine in a quarter of a pint of water, and when nearly cold mix it with the lemon water. Add the yolks of three eggs, beaten up with half a pint of thick cream, put the mixture into a jug, place it in a pan of boiling water, and stir it over the fire for ten minutes ; then pour it out, stir it again until nearly Blanc-mange, Strawberry B o N E, T O Brason a la Finaniere cold, to prevent it skinning, and put it into a wet mould. Time to prepare, an hour and a half. Blanc-mange, Strawberry. — Take a quart of clear, stiff blanc-mange made with gelatine. Sweeten this, and stir into it the juice which has been drawn from a quart of fresh strawberries. Mix the ingredients thoroughly, put the blanc-mange into a damp moidd, and leave it in a cool place till set. Turn it upon a glass dish, and serve. To draw the juice from the strawberries, pick them, spread them on a large, flat dish, and sprinkle over them about six table-spoonfuls of powdered sugar. Let them stand for six or eight hours, and use the syrup which has flowed from them. Blanquette of Veal. See Veal. Bloater Salad. See Fish. Bluefish. See Fish. Bonny-clabber. — It is simply milk that, through heat, has "turned” or thickened until it is of the consistency of baked custard. It should then be set on ice, or in the coolest part of the spring-house, and sent to the table not a moment before it is to be helped out. Individuals eat it with relish just as it is, but for most persons sugar, cream, and grated nutmeg are required. The milk may be poured into a glass bowl before it turns. Boston Brown Bread. See Bread. Bouilleabaisse. See Fish. Bouilli. See Beef. Bouillon, Beef. See Soups.