Corn Starch Blancmange

Ingredients

• 6 tbs. corn starch
• 2J c. milk
• 3 tbs. sugar
• 1 ts. salt
• 3 c. milk
• 1 ts. vanilla

Method

1. 1

   Scald 2.5 cups of milk.

2. 2

   Mix together the corn starch, sugar, salt, and 1 cup of cold milk.

3. 3

   When smooth, add hot milk and cook over fire for five minutes, stirring constantly.

4. 4

   Cook over boiling water for five minutes longer; remove from fire, add vanilla, and pour into a cold, wet mold.

5. 5

   Serve cold with cream or milk and sugar.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 18. The excerpt below is the record exactly as published.

CORN STARCH BLANCMANGE 6 tbs. com starch Scald 2J c. milk. Mix together the 3 tbs. sugar corn starch, sugar, salt, and i o. cold i ts. salt milk. When the mixture is smooth, add 3 c. milk hot milk and cook the mixture over fire for i ts. vanilla five minutes, stirring constantly. Cook the mixture over boiling water ^f or twenty- Digitized by Google STARCH 53 RECIPE 42. RECIPE 43. RECIPE 44* i c. Irish moss 3 0. milk Spk. salt 1 ts. vanilla RECIPE 45. 4 tbs. tapioca (" minute tapi- oca '*> i c. sugar i ts. salt 2 c. boiling water 1 can peaches, or 1 pt. jar of peaches five minutes longer; remove it from the fire, add the vanilla, and pour the mixture into a cold, wet mold. Serve it cold with cream, or milk, and sugar. Crushed straw- berries or sliced peaches may be served with blancmange. CHOCOLATE BLANCMANGE Chocolate blancmange may be made by adding 1^ tbs. of cocoa to No. 41 and omitting^ the vanilla. > FRUIT CORN STARCH BLANCMANGE One cup of any kind of cooked fruit may be added to No. 41 just before the blanc- mange is poured into the mold. IRISH MOSS BLANCMANGE Soak the moss in cold water for fifteen minutes. Pick it over, wash it, tie it in a thin bag, and put it into double boiler with the milk. Cook it about thirty minutes, or until the milk is thickened. Remove the boiler from the fire, lift out the moss, and add the salt and vanilla; pour the blanc- mange into a cold, wet mold and set it aside to cool. Serve the blancmange plain with sugar and milk, or surround it with fresh strawberries or sliced banana, and serve it with sugar and cream. PEACH TAPIOCA Soak the tapioca in \ c. of cold water for five minutes, add the boiling water and salt, and cook the mixture in a double boiler until the tapioca is* transparent. Add the sugar. Put halves of peaches into a serving dish and sprinkle with powdered sugar. Pour the cooked tapioca over the peaches and set it aside to cool. Serve it cold with cream, milk, or whipped cream. Digitized by Google 54 FIRST YEAR RECIPE 46. i c. ** minute tapioca " or sago } c. sugar i ts. salt

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