See what we say about the action of neat on flavoring extracts in our introduction to " Cake." The flavoring is best added after the dish is taken from the stove. 109 410 - DESSEKTS Rennet Get the butcher to prepare the stomach of a calf for you, salt it well, and spread out to dry; when about half dry, shake the loose salt off and cut it into strips; then take a quart bottle, put in the strips, and fill with currant, Muscatine, or any other sweet wine; let stand 12 or 15 days, and it can be used. It is superior to the liquid rennet sold in the stores, and will keep 12 months or more. BLANC MANGE. Blanc Mange means literally "white food" or jelly, but in many recipes fruit or other coloring is now added to such desserts to im- prove the appearance and give variety. Blanc mange is made of many materials, like corn^starch, arrowroot, sago, tapioca, gelatine, etc. It may be garnished with bright colored jelly if desired, and eaten with whipped cream, cream and sugar, boiled custard, pre- serves, fruit juices, jellies or sauces. Arrowroot and several other blanc manges are given in our " In- valid Cookery" (which see). ALMOND BLANC MANQE.— Take 4 cups milk, 4 tablespoona of corn=starch and 4 tablespoons of sugar; boil all together until thick, and add 30 almonds, blanched and split✪ Almond Blanc Mange. FARINA BLANC MANGE — Mix 5 tablespoons of farina in a little cold water, add a pinch of salt, and stir it into 1 quart of boil- ing mi✪ Farina Blanc Mangelk; boil 10 to 15 minutes, and turn into a wet mold. Corn=Starch Blanc Mange is made the same way, but do not cook quite as long. It can also be made by using 1 tablesjjoon less of corn=starch, and adding 2 well^beaten eggs, which makes it richer. FRUIT BLANC MANGE — Stew the fresh fruit, strain off the juice and sweeten to taste. Put it in a double kettle and let it boil. While it is boiling, stir in corn^starch wet with a little cold water, in the proportion of 2 tablespoons of corn=starch to 1 pint of juice✪ Fruit Blanc Mange; stir it until it is cooked; then pour in molds wet in cold water, and set them away to cool. They may be cooled quickly by setting the cups in a pan of cold water and changing the water as it becomes warm. Eat with cream and sugar, or a rather thin boiled custard. Cherries or red raspberries are nicest, but other fruit may be used. Currant juice combined with raspberries is fine; strawberries are good, and a circle of fresh strawberries around the molds makes a good garnish. IRISH MOSS BLANC MANGE— Wash 1 cup moss in soda water to remove the saline taste, and rinse in several waters; steep it in 1 quart of milk✪ Irish Moss Blanc Mange till that is thickened; strain through a fine sieve, DESSEETS 411 and sweeten and flavor to taste. Wet the mold in cold water and pour in the blanc mange. Serve with sugar and cream, eating it the day it is made. It is an addition to give a little preserved ginger with each plate. This is good for invalids without the ginger.

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See what we say about the action of neat on flavoring extracts in our introduction to " Cake." The flavoring is best added after the dish is taken from the stove. 109 410 - DESSEKTS Rennet Get the butcher to prepare the stomach of a calf for you, salt it well, and spread out to dry; when about half dry, shake the loose salt off and cut it into strips; then take a quart bottle, put in the strips, and fill with currant, Muscatine, or any other sweet wine; let stand 12 or 15 days, and it can be used. It is superior to the liquid rennet sold in the stores, and will keep 12 months or more. BLANC MANGE. Blanc Mange means literally "white food" or jelly, but in many recipes fruit or other coloring is now added to such desserts to im- prove the appearance and give variety. Blanc mange is made of many materials, like corn^starch, arrowroot, sago, tapioca, gelatine, etc. It may be garnished with bright colored jelly if desired, and eaten with whipped cream, cream and sugar, boiled custard, pre- serves, fruit juices, jellies or sauces. Arrowroot and several other blanc manges are given in our " In- valid Cookery" (which see). ALMOND BLANC MANQE.— Take 4 cups milk, 4 tablespoona of corn=starch and 4 tablespoons of sugar; boil all together until thick, and add 30 almonds, blanched and split. FARINA BLANC MANGE — Mix 5 tablespoons of farina in a little cold water, add a pinch of salt, and stir it into 1 quart of boil- ing milk; boil 10 to 15 minutes, and turn into a wet mold. Corn=Starch Blanc Mange is made the same way, but do not cook quite as long. It can also be made by using 1 tablesjjoon less of corn=starch, and adding 2 well^beaten eggs, which makes it richer. FRUIT BLANC MANGE — Stew the fresh fruit, strain off the juice and sweeten to taste. Put it in a double kettle and let it boil. While it is boiling, stir in corn^starch wet with a little cold water, in the proportion of 2 tablespoons of corn=starch to 1 pint of juice; stir it until it is cooked; then pour in molds wet in cold water, and set them away to cool. They may be cooled quickly by setting the cups in a pan of cold water and changing the water as it becomes warm. Eat with cream and sugar, or a rather thin boiled custard. Cherries or red raspberries are nicest, but other fruit may be used. Currant juice combined with raspberries is fine; strawberries are good, and a circle of fresh strawberries around the molds makes a good garnish. IRISH MOSS BLANC MANGE— Wash 1 cup moss in soda water to remove the saline taste, and rinse in several waters; steep it in 1 quart of milk till that is thickened; strain through a fine sieve, DESSEETS 411 and sweeten and flavor to taste. Wet the mold in cold water and pour in the blanc mange. Serve with sugar and cream, eating it the day it is made. It is an addition to give a little preserved ginger with each plate. This is good for invalids without the ginger.

The household cook book