Put the lemon peel and cinnamon into the milk and bring ta
a boil, mix with a little cold milk as much rice-flour as
will make the whole of a good consistence, sweeten, and add
the flavoring, then boil it observing it does not burn ; pour in
a shape or pint basin, removing the spice. When cold turn
the flummery into a dish and serve with cream, milk, or custard
round.
771. Ilsinglass Bianc-Mange—lIngredients—1 oz. of isinglass, —
I qt. of water, whites of 4 eggs, 2 spoonfuls of rice, water, sugar to
taste, 2 oz of sweet and 1 oz. of bitter almonds✪ Isinglass Bianc-Mange.
Boil the isinglass in the water till it is reduced toa pint;
then add the whites of the eggs with tie rice-water to prevent
the eggs poaching, and sugar to taste; run through the jelly-
bag; then add the almonds; give them a scald in the jelly,
and pour them through a hair-sieve ; put it in a china bowl;
the next day turn it out, and stick it all over with almonds,
blanched and cut lengthways. Garnish with green leaves or
flowers.
SWEET DISHES. 219)
772. Clear Blanc-Mange - Ingredients—1 qt. of strong calf’s foot -
jelly, whites of 4 eggs, I oz. of bitter and 1 of sweet almonds, a
spoonful of rose water, 3 spoonfuls of cream.
Skim off the fat and strain the calf’s foot jelly; beat the
whites of the eggs, and put them to the jelly; set it over the
fire, and keep stirring it till it boils; then pour it into a jelly-
bag, and run it through several times till itis clear; beat the
sweet and bitter almonds to a paste, with the rose water
squeezed through acloth; then mix it with the jelly and the
cream; set it over the fire again, and keep stirring it till it is
almost boiling ; then pour it into a bowl, and stir it very often
till it is almost cold; then wet the moulds and fill them.
773. Rice Blanc-Mange— Ingredients—6 oz. of the best rice, 1 pt.
of water, % pt. of milk or cream, 3 0z. of white sugar, vanilla
flavoring, any kind of preserve✪ Rice Blanc-Mange.
Put the rice into a pipkin with the water and let it sim-
mer slowly in the oven’for two or three hours. Then add the
cream or milk, sugar and flavoring. Boil up over the fire, and
pour into a mould. When quite cold serve with any kind of
" preserve.
774. Cornfiour Blanc-Mange—Ingredients—4 or 5 tablespoon-
fuls of cornflour, a little over a qt. of milk✪ Cornflour Blanc-Mange.
Mix the corn to a stiff paste with a little of the milk. Put
rest of the milk in a stewpan and set on the fire. Put the rind
of a lemon in to infuse. Add sugar to taste, and when on the
point of boiling, strain, and add to the corn flour; return to the
stewpan and boil ten minutes. Wet a mould and pour the
blanc mange into it. Serve with jelly, or milk and sugar.
775. Boiled Custard —Ingredients—1 qt. of sweet milk, a stick of
cinnamon, rind of 1 lemon, a few laurel leaves or bitter almonds,
sugar to taste, yolks of 8 eggs, whites of 4✪ Boiled Custard.
Boil the milk with the cinnamon, lemon rind, and laurel
leaves or bitter almonds, and sugar. Beat the yolks of the eggs
with the whites, add a little milk and strain into another dish.
When the milk boils remove from the fire, and strain; then
add the egg to it. Return the whole to the saucepan and set
on the fire, stirring diligently, Let it come to the boiling point,
then pour into a jug and stir till nearly cold. It should be as
thick as rich cream. Pour into glass, grate a little nutmeg over
them and serve.
220 Tue Dominion Cook Book.
776. Boiled Almond Custard—Ingredients—4 bay leaves, 1 pt.
of cream, a stick of cinnamon, 1 pt. of milk, 1 doz. bitter and 2 duz.
sweet almonds, 4 whole eggs, 8 yolks of eggs, white sugar to taste✪ Boiled Almond Custard.
Put the bay leaves with the cinnamon, cream, and milk into
a clean saucepan on a slow fire, till they boil. While this is
dojng grate the sweet and bitter almonds into a basin, break in
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Put the lemon peel and cinnamon into the milk and bring ta
a boil, mix with a little cold milk as much rice-flour as
will make the whole of a good consistence, sweeten, and add
the flavoring, then boil it observing it does not burn ; pour in
a shape or pint basin, removing the spice. When cold turn
the flummery into a dish and serve with cream, milk, or custard
round.
771. Ilsinglass Bianc-Mange—lIngredients—1 oz. of isinglass, —
I qt. of water, whites of 4 eggs, 2 spoonfuls of rice, water, sugar to
taste, 2 oz of sweet and 1 oz. of bitter almonds.
Boil the isinglass in the water till it is reduced toa pint;
then add the whites of the eggs with tie rice-water to prevent
the eggs poaching, and sugar to taste; run through the jelly-
bag; then add the almonds; give them a scald in the jelly,
and pour them through a hair-sieve ; put it in a china bowl;
the next day turn it out, and stick it all over with almonds,
blanched and cut lengthways. Garnish with green leaves or
flowers.
SWEET DISHES. 219)
772. Clear Blanc-Mange - Ingredients—1 qt. of strong calf’s foot -
jelly, whites of 4 eggs, I oz. of bitter and 1 of sweet almonds, a
spoonful of rose water, 3 spoonfuls of cream.
Skim off the fat and strain the calf’s foot jelly; beat the
whites of the eggs, and put them to the jelly; set it over the
fire, and keep stirring it till it boils; then pour it into a jelly-
bag, and run it through several times till itis clear; beat the
sweet and bitter almonds to a paste, with the rose water
squeezed through acloth; then mix it with the jelly and the
cream; set it over the fire again, and keep stirring it till it is
almost boiling ; then pour it into a bowl, and stir it very often
till it is almost cold; then wet the moulds and fill them.
773. Rice Blanc-Mange— Ingredients—6 oz. of the best rice, 1 pt.
of water, % pt. of milk or cream, 3 0z. of white sugar, vanilla
flavoring, any kind of preserve.
Put the rice into a pipkin with the water and let it sim-
mer slowly in the oven’for two or three hours. Then add the
cream or milk, sugar and flavoring. Boil up over the fire, and
pour into a mould. When quite cold serve with any kind of
" preserve.
774. Cornfiour Blanc-Mange—Ingredients—4 or 5 tablespoon-
fuls of cornflour, a little over a qt. of milk.
Mix the corn to a stiff paste with a little of the milk. Put
rest of the milk in a stewpan and set on the fire. Put the rind
of a lemon in to infuse. Add sugar to taste, and when on the
point of boiling, strain, and add to the corn flour; return to the
stewpan and boil ten minutes. Wet a mould and pour the
blanc mange into it. Serve with jelly, or milk and sugar.
775. Boiled Custard —Ingredients—1 qt. of sweet milk, a stick of
cinnamon, rind of 1 lemon, a few laurel leaves or bitter almonds,
sugar to taste, yolks of 8 eggs, whites of 4.
Boil the milk with the cinnamon, lemon rind, and laurel
leaves or bitter almonds, and sugar. Beat the yolks of the eggs
with the whites, add a little milk and strain into another dish.
When the milk boils remove from the fire, and strain; then
add the egg to it. Return the whole to the saucepan and set
on the fire, stirring diligently, Let it come to the boiling point,
then pour into a jug and stir till nearly cold. It should be as
thick as rich cream. Pour into glass, grate a little nutmeg over
them and serve.
220 Tue Dominion Cook Book.
776. Boiled Almond Custard—Ingredients—4 bay leaves, 1 pt.
of cream, a stick of cinnamon, 1 pt. of milk, 1 doz. bitter and 2 duz.
sweet almonds, 4 whole eggs, 8 yolks of eggs, white sugar to taste.
Put the bay leaves with the cinnamon, cream, and milk into
a clean saucepan on a slow fire, till they boil. While this is
dojng grate the sweet and bitter almonds into a basin, break in