Sauce for Blanc Mange

Ingredients

• 1 tablespoon corn starch
• 1 tablespoon butter
• 1/2 cup of sugar
• the grated rind and juice of 1 lemon
• yolks of 2 eggs

Method

1. 1

   Wet corn starch in cold water, pour boiling water over it until clear.

2. 2

   Add butter, sugar, lemon rind and juice, and yolks.

3. 3

   Serve around molded pudding.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.

1 cup of sugar, and let stand 1 hour to draw out juice. Heat 1 pint of milk to boiling point, add 2 tablespoons corn starch wet in a little cold milk the yolks of 3 eggs and white of 1 beaten light. Beat the remaining 2 whites very stiff, add 4 tablespoons sugar, put on top and brown. Serve cold. LIGHT DESSERT 129 ORANGE CREAM— Mrs. Orey J. Short. 4 oranges, squeeze out juice, add 1 cup sugar and let stand. To 1 qt. nearly boiling milk, add two tablespoons corn starch wet with a little cold milk, and beaten yolks of 3 eggs; cook until thick. When cool mix with orange and frost with the beaten whites of the eggs and half cup sugar, flavor with a little lemon. Brown lightly. STRAWBERRY CREAM OR SNOW— Mrs. W. F. Jones. Whites of 4 eggs beaten to a stiff froth; 1 pint of strawberries passed through a colander and sweetened to taste. Stir gradually and gently into the eggs. Other berries and apple sauce are nice the same way. DANISH PUDDING— Mrs. W. F. Jones. Dissolve 1 cup of sago or the same of pearl tapioca in a quart of water, and cook until clear. Add 1 glass of sour jelly or 1 pint of stew- ed rhubarb, and when cold serve with whipped cream. With the rhu- barb do not use quite so much wat^r; but it must not be too stiff or it will be tough. Sweeten to taste. MARSH MALLQW PUDDING— Mrs. Wm. L. Jones, Cloverdale. 2 teaspoons gelatine (Knox), dissolved in % cup of water over steam. Whites of 5 eggs, pinch of salt, % cup sugar. Add sugar gradually and beat half an hour with Dover egg beater. Also add gelatine slowly, after straining. Pour in shallow, straight sided pan or vegetable dish. Before serving cut in squares and roll in powdered sugar. May be molded in mold, with whipped cream in center. MARSHM^LLOW PUDDING— Mrs. C. C. Stevenson. 1 tablespoon gelatine, % cup cold water and % cup boiling water, 1 cup sugar, whites of 3 eggs, flavor with vanilla. Put gelatine to soak in the half cup cold water for 15 minutes, add enough boiling water to fill cup aid let stand 15 minutes longer, beat the whites of eggs stiff and add the sugar; add gelatine with the vanilla and beat for % hour in a cool place. Strain the gelatine before adding to the eggs. MARSHMAtLOW DESSERT— Mrs. Geo. Foster. % lb marshmallows, 1 lb English walnuts, 1 glass Maraschino Cor- dial, % pt. cream (before it is whipped). Cut the marshmallows in quarters, chop the walnuts. Mix the marshmallows, nuts and cordial with the whipped cream and decorate with Maraschino cherries. Save out some of the cream to put on top of the dish and put some of the cherries on top of that. It is better if put on the ice for a few hours before serving. IMPERIAL RICE PUDDING— Miss O. A. Gordon. In a double boiler put three cupfuls milk, and half a cupful well 130 LIGHT DESSERT washed rice, cover and cook until milk is absorbed, adding a quarter of a teaspoon of salt, when it is half done, add one cupful sugar, one- third of a box of gelatine, soaked in one-half cup of cold water, stir gently until dissolved, set aside until rice is cold, and beginning to thicken , add a teaspoon of vanilla, one-quarter cup of sherry, one-half cup cut candied fruit, one cup thick cream whipped to a stiff froth, mix lightly and turn into a mold and set aside to stiffen. IMPERIAL RICE PUDDING— Edythe Foster. 3 tablespoons rice, 1 pt milk, 3 tablespoons sugar, rind 1 lemon, % box gelatine,, 1/2 pint cream. Drop rice into enough cold water to cover it, bring to a boil, then wash rice in cold water. Simmer rice in milk with sugar and lemon rind. When quite tender add gelatine which has been softened in a little milk and set aside to cool. Mix in lightly' 1/2 pint of whipped cream, fill mold and set on ice. Serve with preserve ginger. BANANA CREAM— Mrs. J. K. Armsby. 1 pt. milk, 14 box gelatine, Vg cup sugar, 2 eggs beaten separately. Soak gelatine in milk % hour. Put in double boile'i^. with % cup sugar. When hot add the well beaten yolks and flavor with vanilla. Beat whites to a stiff froth and stir into the mixture, beating well. Slice a bananas and put in the mold and povir mixture ovfer them. Serve with whipped cream. BAKED BANANAS— Mrs. W. Fg^Jones. Cook 1 level tablespoon butter, 2 heaping tablespoons sugar, and the juice of 1 lemon, in a double boiler until clear. Have 1 dozen bananas peeled and sliced once lengthwise on a buttered dish. Pour % of this' sauce over the bananas, and bake 15 minutes; then add the remainder of the sauce, and bake until a rich brown, basting oocasionally. Nice either hot or cold. Also good baked with brown sugar and butter to form a caramel. BANANAS AND APPLES— Mrs. W. F. Jones. Pare and core about 1 dozen apples; fill the centers and all the interstices with bananas in little squares and stirred Into the above sauce. Bake" until a rich brown and well done. Serve with cream. AMBROSIA— Mrs. W. F. Jones. Peel and slice as many oranges as needed, and fill a glass dish with thin layers alternately of oranges sprinkled with sugar, slics-l uine- apple and more sugar, then grated cocoanut and more sugar; repeat until the dish is full. Let it stand a few hours before using. Some prefer bananas instead of pineapple, but both will do no harm. LIGHT DESSERT ]31 BLANC MANGE — Mrs. W. F. Jones. 1 quart of milk, 1 cup of sugar, 4 tablespoons corn starch wet up in a little milk. Wlien cooked pour it into ttie beaten whites of 2 eggs, and mold. For chocolate Blanc Mange add % cup chocolate. Sauce for Blanc Mange — 1 tablespoon corn starch wet in cold water; pour boiling water over it until it is clear and of the right consistency. Add 1 tablespoon butter, % cup of sugar, the grated rind and juice of 1 lemon, yolks of 2 eggs

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