Farina Blanc-Mange

Ingredients

• One quart new milk
• two ounces farina
• half a salt-spoon salt

Method

1. 1

   Put the milk over boiling water, keeping out a little to mix with the farina.

2. 2

   When the hot milk has a film over it, add the farina and salt, and stir until it forms quite a thick batter; then pour into moulds wet with cold water.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 44. The excerpt below is the record exactly as published.

One quart new milk, two ounces farina, half a salt- spoon salt. Put the milk over boiling water, keeping out a little to mix with the farina. When the hot milk has a film over it, add the farina and salt, and stir until it forms quite a thick batter; then pour into moulds wet with cold water. No. Ill — CHOCOLATE MEBINGTTB, Dissolve three tablespoonftds corn-starch in two table- spoonfuls milk ; break up two ounces of sweetened choco- late in a tin basin over boiling water, and to it add gradually the rest of a pint of milk; stir until perfectly smooth, and when it is scalding, pour in the starch and stir till it thickens; then add the yolks of three QSZB •I DO beaten with two large tablespoon! uls sugar, and stir until 132 BIX LITTLE COOKS. much thicker than soft custard, and when somewhat cooled, add one teaspoonful vanilla, and pour it into a glasB dish. Just before serving (when it must be perfectly cold), cover it with a meringue made of the whites of the eggs beaten stiff, with four tablespoonfuls sugar. No. 112 — CHOCOLATE BLANC-MANGE. Make exactly as in recipe No. 109, with the addition of four heaping tablespoonfuls grated chocolate rubbed smooth in a little milk; this is to be added as soon as the gelatine is perfectly dissolved. No. 113 — CORN STARCH BLANC-MANGE. Heat one quart milk to boiling, then stir in four table- spoonfuls corn starch wet in a little cold water, with one saltspoon salt; boil five minutes, then add one small cup sugar, beaten with the yolk, of three eggs ; boil two min- utes longer, stirring all the while; take from the fire and stir in the whites. Wet the mould with cold water. Many people prefer this without the eggs. Farina blanc- mange may be made in the same way, but boiled fifteen minutes instead of five before the eggs are added. AUNT JANE'S COOKING CLASS. 133 No. 114 — TAPIOCA BLANC-MANGE. Soak one-half pound tapioca in a cup of cold water for four hours. Heat one pint rich milk and stir the tapioca into it. When it is quite dissolved, add three- quarters of a cup sugar and a pinch of salt. Boil slowly fifteen minutes, stirring all the time; take from the fire and beat till nearly cold, then add two teaspoonfuls of vanilla or bitter almonds, and pour into a mould dipped in cold water. No. 115 — CHOCOLATE CREAM. Mix together according to previous directions two ounces chocolate, three eggs, a quarter of a pound sugar and a pint of milk. Stir over boiling water until smooth and creamy. Toast slices of any light, common cake, and pour the hot cream over them. "We'll take the corn-starch blanc-mange for to-mor- row," said Aunt Jane, "but we must find something for to-day's dessert. What shall it be ?" "Tip-top pudding," said Grace; " such as B-hoda makes." "Can't we have our Queen of Puddings, mamma?' said Amy. 134 SIX LITTLE COOKS. " You extravagant little things! You want nothing but the richest and most delicate dishes that can be got upl I'm disposed to try something plain to-day. But I'll give you the receipts for the others too." No. 116— Tip-Tor PUDDING. Five oz. coffee sugar, one of butter, one quart milk, one pint stale bread crumbs, one lemon, four eggs. Grate the lemon rind and crumb the bread; beat the yolks of the eggs in the pudding dish; add gradually the sugar, lemon rind and butter rubbed to a cream ; then the milk and bread alternately. Bake in a slow oven until firm. Beat the whites to a stiff froth with four tablespoonfuls powdered sugar, and enough of the lemon juice to flavor; spread this over the top and brown in the upper part of the oven. To be eaten hot or cold. No. 117 — QUEEN OF PUDDINGS. One and a half cups sugar, two of fine bread crumbs, five eggs, one tablespoonful butter, one quart rich milk, one half cup jelly or jam, flavoring to taste. Rub the butter into one cup of the sugar; add the yolks beaten very light, and stir to a cream ; next the bread crumbs, AUNT JANE'S COOKING GLASS. 135 previously soaked in the milk, lastly tlie flavoring. Bake in a buttered pudding dish until " set," then draw to the front of the oven, cover first with jelly or jam, then with a meringue made of the whites whipped with the half cup of sugar. Bake only to a very light brown. No. 118 — BREAD PUDDING. One quart milk, two cups bread crumbs, four eggs, beaten separately, two tablespoonfuls softened butter, one of white sugar, a little nutmeg, a quarter of a teaspoonful soda. Soak the crumbs well in the milk, add the yolks, well beaten, then the butter, seasoning and soda, lastly the whites. Eat with sweet sauce. A cupful of currants or raisins makes a veiy nice fruit pudding of thia. No. 119 — BREAD AND BUTTER PUDDING. Four eggs, three cups milk, three-quarters of a cup sugar, one teaspoonful lemon or vanilla, a little nutmeg, some stale bread and butter. To be eaten cold. " I should like to try that," said Grace. "Can we?" " If Khoda has any bread stale enough. "We must look and see. Oh, yes, here is some that will do perfectly. 136 SIX LITTLE OOOK8. Cut this piece of a loaf into thin slices, Grace, and then spread them thickly with butter. Amy, you may make a custard of the rest of the materials, and Mabel can go to work on her farina blanc-mange

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