The art of cookery

for twenty or thirty minutes. Test it by putting a spoonful to cool, and if it stiffens like jelly it has steeped long enough. When sufficiently steeped drain off the liquid, and sweeten and flavor to taste. Serve cold, with or without cream. Cornstarch Blanc-Mange No. i To two cups of boiling milk add half a cup of cornstarch, wet with half a cup of cold milk. Season to taste with salt, cook for ten minutes, and cool in cups or molds wet with cold water. Serve cold with sweet cream, boiled custard, or crushed or preserved fruit. Cornstarch Blanc-Mange No. 2.— To two cups of boiling milk add one fourth of a cup of cornstarch mixed with the same quantity of granulated sugar, and salt to taste. Cook ten minutes, add the well-beaten yolks of two eggs, continue the cooking a couple of minutes, then remove from the fire, beat into the mixture the whites of the eggs beaten stiff, and lastly add a teaspoonful of extract of vanilla. Cool in molds wet with cold water, and serve with cream. Arrow-root Blanc-Mange — Use arrow-root in place of cornstarch, and follow either recipe for making cornstarch blanc-mange. Farina Blanc-Mange.— To five cups of boiling milk add half a cup of farina — sprinkling it in slowly and stirring to prevent the formation of lumps — and a level teaspoonful of salt. Simmer gendy half an hour, put in molds, and let cool. Serve with sugar and cream, or with fruit or boiled custard. Rolled Wheat Blanc-Mange.— To four cups of boiling milk or water, or two cups of each mixed together, add 230 The Art of Cookery, one cup of rolled wheat and one level teaspoonful of salt. Sprinkle in the wheat and stir till well mixed, then cover closely and cook gently for an hour and a half. Serve cold with sugar and cream. Farinose Blanc-Mange. — To four cups of boiling milk add half a cup of farinose, and proceed as in making farina blanc-mange. CLASS 2. Boiled Custard No. 1. — Heat to boiling point two cups of sweet milk, to which have been added half a cup of caramel and a pinch of salt. Stir into it the yolks of four eggs beaten very light with one tablespoonful of cold milk. As soon as the mixture is cooked remove from the fire, pour into a cold bowl, and stir for a minute to prevent curdling. When quite cold whip the whites of the eggs stiff, and beat into the custard. Boiled Custard No. 2. — To two cups of boiling milk add a pinch of salt and the yolks of four eggs, beaten very light with one tablespoonful of cold milk. As soon as the mixture stiffens pour it into a cold bowl and stir a minute to prevent curdling. Beat the whites of the eggs stiff, add gradually four tablespoonfuls of pulverized sugar, and a teaspoonful of vanilla extract. When the custard is cold add the beaten eggs and sugar, whip all well together, and set on ice until ready to serve. Boiled Custard No. 3. — To two cups of boiling milk add a pinch of salt and a tablespoonful of flour mixed with four tablespoonfuls of granulated sugar. Cook ten minutes, add the yolks of three eggs beaten light with one tablespoonful of cold milk, and as soon as the mixture Puddings. 231 stiffens pour out, flavor to taste with vanilla, orange, lemon, pistachio, almond, mace, or nutmeg, and when cold add the whites of the eggs beaten to a stiff froth.