The official handbook for the National Training School for Cookery

Lesson No. 13. BLANC-MANGE. Average cost of " Blanc-mange" (about one quart). d. 4 tablespoonsful of cornflour 2 1 quart of milk 4 3 ozs. of loaf sugar » 1 inch of the stick of cinnamon or lemon peel j Time required, about a quarter of an hour to make, and about three quarters of an hotir to get cold. Now we will show you how to make a Blanc-mange. 1. We put one quart of milk into a saucepan with three ounces of loaf sugar, and one inch of the stick of cinnamon or th& peel of a quarter of a lemon for flavouring. 2. We put the saucepan on the fire to boil. 3. We put four tablespoonfuls of cornflour into a basin and mix it smoothly with a tablespoonful of cold milk. 4. When the milk in the saucepan is quite boiling, we stir in the cornflour quickly and let it boil for two minutes, stirring continually. N.B. — We must be very careful not to let it get lumpy. 5. We take a quart basin or a mould and rinse it out in cold water. 6. We now take the piece of cinnamon or lemon peel out of the cornflour, and pour the cornflour into the basin, and stand it aside to cool. 7. When the blanc-mange is quite cold, we turn it out of the basin on to a dish, and it is ready for serving. N.B. — If liked the blanc-mange may be served with jam — or with custard sauce (see Souffle's, Lesson No. 1). 316 National Training School for Cookery. Lesson No. 14. BOILED BATTER PUDDING. Average cost of a " Boiled Batter Pudding}' (about a pint and a half). d. 6 oz. of flour ) Salt f 1 3 eggs 3 1 pint of milk « 2J H Time required, about two hours and fifteen minutes. Now we will show you how to make a Boiled Batter Pudding. 1. We put a saucepan of warm water on the fire to boil. 2. We put six ounces of flour into a basin and mix half a saltspoonfid of salt with it. 3. We break three eggs into the flour, and beat them well together. 4. We now add by degrees one pint of milk, stirring very smoothly all the time, until the batter is well mixed. 5. We take a pudding basin and grease it inside with butter. 6. We stir the batter, and then pour it into the basin. 7. We wring out a pudding cloth in warm and then cold water, and flour it well. 8. We place the cloth over the batter, and tie it on securely with a piece of string, just below the rim of the basin. We tie the four corners of the cloth over the top. 9. When the water in the saucepan is quite boiling we put in the pudding, and let it boil for one hour and a half Lessons on Making Puddings. — Boiled Batter. 317 10. For serving, we take the basin out of the saucepan, take off the cloth, and turn the pudding carefully out on a hot dish. 31 8 National Training School for Cookery. Lesson No. 15. CORNFLOUR PUDDING. Average cost of a " Cornflour Pudding" (in a cup). d. 1 teaspoon ful of cornflour o\ \ pint of milk of 4 lumps of sugar o^ 1 egg 1 Time required, about three quarters of an hour. Now we will show you how to make a Cornflour Pudding (in a cup, for infants or invalids). 1. We put a saucepan half full of warm water on the fire to boil. 2. We put one teaspoon/id of cornflour into a saucepan. 3. We pour in by degrees a quarter of a pint of milk, mixing it very smoothly.