RICE BLANC MANGE.— Use l pound ground rice, 1 quart milk, 3 ounces loaf sugar, 1 ounce fresh butter. Mix the rice to a smooth batter with about ^ pint of the milk✪ Rice Blanc Mange; put the remainder into a sauce-pan with sugar, butter, and a small pinch of salt; bring to the boiling point; then stir in the rice and let it boil 10 minutes. After taking from the fire add any flavoring desired. Grease the mold with salad oil, and when perfectly set, it should turn out easily. Garnish with jam, or pour around a compote of any kind of fruit just before sending to the table. It is best made the day before it is wanted, A nice flavoring is made by steeping 3 laurel leaves in the milk and taking them out before the rice is added. VARIEGATED BLANC MANGE.— Make 2 blanc manges— 1 white, of corn=starch, and 1 colored, of fruit; pour a little of each of these alternately into a mold, thus forming different colored layers, letting each layer set before pouring on the next. CUSTAEDS. Duck's eggs, when obtainable, add much to the richness and flavor of custards. Less are required than of the ordinary eggs. Four duck's eggs to a pint of milk makes a delicious custard. Custards may be made with cream or milk, and with eggs vary- ing in number. One tablespoon of sugar for each egg is the uniform rule for custards. A very plain custard can be made with 1 egg to a pint of milk and a good one with 3 eggs, but if it is wanted very rich 4 or even 5 eggs can be used. The richer the custard the more likely it is to curdle. If it does curdle, take an egg-beater and thoroughly beat a bowlful at once and it can be saved, although many cooks do not know this. Floating Island can be saved the same way. For boiled custards the yolks give a smoother consistency than the whites. Boiled custards require constant attention from beginning to end; do not let them boil an instant too long, but take them from the stove as soon as they are done and they will thicken in cooling; do not leave them in the hot dish, or they will curdle, but pour them into cold molds, or set the vessel containing them in cold water. Custard ought to be thin enough to pour if it is to serve as a sauce, and should then be taken off an instant sooner. 412 DESSEKTS If the yolks only are used in the custard, the whites may be utilized in various ways. They can be beaten up, sweetened and flavored and put on top, as in "Floating Island"; or after beating, they may be poached by dipping a spoonful at a time into boiling water or milk, and then spread on top of the custard, either dotted with bits of jelly or not, as preferred. The beaten whites can also be colored by beating in any bright colored jelly, using 1 tablespoon of jelly to the white of each egg. The Time to Bake custards is 20 to 30 minutes in a moderate oven. Bake them slowly with moderate heat; if there is too much heat they will partly turn to whey. They are done when firm in the center; or test them by thrusting in a knife or spoon — they are done when it comes out clean.

AI-modernized reading of the original text

RICE BLANC MANGE.— Use 1 pound ground rice, 1 quart milk, 3 ounces loaf sugar, 1 ounce fresh butter. Mix the rice to a smooth batter with about ^ pint of the milk; put the remainder into a sauce-pan with sugar, butter, and a small pinch of salt; bring to the boiling point; then stir in the rice and let it boil 10 minutes. After taking from the fire add any flavoring desired. Grease the mold with salad oil, and when perfectly set, it should turn out easily. Garnish with jam, or pour around a compote of any kind of fruit just before sending to the table. It is best made the day before it is wanted, A nice flavoring is made by steeping 3 laurel leaves in the milk and taking them out before the rice is added. VARIEGATED BLANC MANGE.— Make 2 blanc manges— 1 white, of corn=starch, and 1 colored, of fruit; pour a little of each of these alternately into a mold, thus forming different colored layers, letting each layer set before pouring on the next. CUSTAEDS. Duck's eggs, when obtainable, add much to the richness and flavor of custards. Less are required than of the ordinary eggs. Four duck's eggs to a pint of milk makes a delicious custard. Custards may be made with cream or milk, and with eggs varying in number. One tablespoon of sugar for each egg is the uniform rule for custards. A very plain custard can be made with 1 egg to a pint of milk and a good one with 3 eggs, but if it is wanted very rich 4 or even 5 eggs can be used. The richer the custard the more likely it is to curdle. If it does curdle, take an egg-beater and thoroughly beat a bowlful at once and it can be saved, although many cooks do not know this. Floating Island can be saved the same way. For boiled custards the yolks give a smoother consistency than the whites. Boiled custards require constant attention from beginning to end; do not let them boil an instant too long, but take them from the stove as soon as they are done and they will thicken in cooling; do not leave them in the hot dish, or they will curdle, but pour them into cold molds, or set the vessel containing them in cold water. Custard ought to be thin enough to pour if it is to serve as a sauce, and should then be taken off an instant sooner. If the yolks only are used in the custard, the whites may be utilized in various ways. They can be beaten up, sweetened and flavored and put on top, as in "Floating Island"; or after beating, they may be poached by dipping a spoonful at a time into boiling water or milk, and then spread on top of the custard, either dotted with bits of jelly or not, as preferred. The beaten whites can also be colored by beating in any bright colored jelly, using 1 tablespoon of jelly to the white of each egg. The Time to Bake custards is 20 to 30 minutes in a moderate oven. Bake them slowly with moderate heat; if there is too much heat they will partly turn to whey. They are done when firm in the center; or test them by thrusting in a knife or spoon — they are done when it comes out clean.

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Rice Blanc Mange

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