Corn-Starch Blanc Mange

Ingredients

• one quart of milk
• one-half cupful of corn-starch
• one-half cupful of sugar
• a pinch of salt
• the rind of a lemon

Method

1. 1

   Put the milk with the sugar in a double boiler and let come to a boil.

2. 2

   Mix the corn-starch with a little of the cold milk and stir it in the boiling milk.

3. 3

   Let cook a minute or two, take off the stove, remove the lemon peel and pour in molds to cool.

4. 4

   Turn from the molds when cold and serve with sweetened cream.

5. 5

   If one desires the blanc mange to be yellow, add the yolks of two eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 211. The excerpt below is the record exactly as published.

CORN-STARCH BLANC MANGE. One quart of milk, one-half cupful of corn-starch, one-half cupful o{ sugar, a pinch of salt and the rind of a lemon. Put the milk with the sugar in a double boiler and let come to a boil. Mix the corn-starch with a little of the cold milk and stir it in the boiling milk. Let cook a minute or two, take off the stove, remove the lemon peel and pour in molds to cool. Turn from the molds when cold and serve with sweetened cream. If one desires the blanc mange to be yellow add the yolks of two eggs H. F. L 296 CUSTARDS, CREAMS, DESSERTS, ETC. BLANC MANGE WITH CUPID SAUCE. Make a blanc mange after the above recipe, pour into cups and let cool. Just before serving, turn the molds, bottom-side up on a platter and on top and in the center of each one place a candy cupid. Over all pour a sauce made of sun-preserved strawberries, butter, sugar and white of an egg beaten to a stiff froth. If too rich add water. H. A. P. COMPOTE OF PINEAPPLE. Peel a pineapple and pick all the specks or eyes from it; cut It into slices one-half inch thick, keep one of the largest of these whole and divide the rest into halves. Make some syrup by boiling five ounces of lump sugar in one-half pint of water for ten minutes, put in the slices of fruit and let them boil for five minutes. Leave them in the syrup until they are quite cold; drain them; put the whole slice in the center of a compote dish and arrange the half slices in a circle round it; pour the syrup over and serve. Time to boil the syrup, ten minutes; with the fruit, five minutes. ' Marie Bliss. COFFEE BAVARIAN CREAH. Pour one pint of boiling water on three heaping teaspoonfuls of coffee (gound fine), strain and add the beaten yolks of four eggs and one cupful of sugar. Stir this custard over the fire until it thickens. Dissolve one- half box of Cox's gelatine in one-half cupful of cold water and when dis- solved add to the hot custard. When this mixture is entirely cold beat it a few minutes an 1 add one-half pint of whipped cream. Set on ice to harden. Mrs. (Rev.) Jos. Odery. PEACH SURPRISE— No. 2. Lay pieces of sponge cake in glass dish, take the juice of canned peaches and moisten cake well. Then lay the fruit on top and cover with whipped cream. Nina Bickle. DATE MERINGUE. Beat the whites of five eggs to a stiff froth, add three tablespoonfuls of sugar, one-half pound of dates, stoned and cut fine. Bake fifteen min- utes in moderate oven. Serve in custard cups with custard made of yolks of eggs. Mrs. Clingan. ORANGE OR RASPBERRY CHARLOTTE. Soak one-half of a box of gelatine in one-half cupful of water for two hours. Add one and one-half cupfuls of boiling water and strain Theo CUSTARDS, CREAMS, DESSERTS, ETC. 297 add two cupfuls of sugar, one cupful of orange juice and one cupful of lemon juice. Stir until the mixture begins to cool, then add the whites of four eggs beaten to a stiff froth. Beat the whole until stiff, then pour it over sliced oranges. Set away to cool. Make raspberry the same way leaving out the lemon and orange juice, substituting a teaspoonful of vanilla instead. Mrs. Julia Peters. MOONSHINE. Three-quarters of an ounce of gelatine, one-half pound of sugar, two lemons. Dissolve the gelatine in one pint of boiling water, add the rinds of the lemons and the sugar; boil twenty minutes. Strain while hot. Add the juice of the lemons and when nearly cold whisk till it looks like snow. Pour into a wet mold and turn out next day. Serve with whipped cream. Miss Spence. DESSERT SURPASSING ICE CREAM. One package of raspberry bromangelon, juice of one-half of an orange and one pint of boiling water. Stir together and let stand until cold but not set. Have ready two large bananas sliced, and a handful of nuts (hickory nuts or pecans preferred). Put these into the cold bromangelon and stir lightly; no sugar. Pour this mixture at once into one-half dozen molds and let stand until it sets. When ready for use turn bottom-side up and serve with cream. Whipped cream on top is an addition. A Modern Cook. GINGER CREAn. Soak one-quarter of a box of gelatine for one-half hour in one-half cupful of milk; stand over hot water until dissolved, add four tablespoon- fuls of powdered sugar; sprinkle over them a pint of whipped cream, two tablespoonfuls of syrup from your jar of preserved ginger, and two table- spoonfuls of chopped ginger and then turn in the gelatine through a sieve; stir until the cream begins to thicken and stand away in the mold; turn out and decorate with bits of preserved ginger. Mrs. T. M. Zeigler. PEACH CHARLOTTE. Drain a can of peaches; take a teacupful of sugar and one and one- half cupfuls of the peach juice and boil them until the syrup is clear and rich. Drop the peaches in and let them cook a short time, not long enough to break them; lay them in a glass dish and pour over them a charlotte made by boiling one pint of milk and one one-half cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.