Page:Browne - The Plain Sailing Cook Book.djvu/109

 

BLANC MANGE

• MATERIALS
• 1 cup milk
• 2½ tablespoons corn starch
• ¼ cup sugar
• 1 egg—white only
• ½ teaspoon vanilla
• ¼ teaspoon salt
• 2 tablespoons cold milk

• UTENSILS
• Double-boiler
• Small bowl
• Tablespoon
• Mould

 

DIRECTIONS

1. Scald the cup of milk in a double-boiler.
2. Mix the sugar, corn-starch, salt, and two tablespoons of cold milk in a bowl.
3. Add this mixture to the hot milk in the double-boiler, while stirring.
4. Stir until the mixture thickens, then let it cook for fifteen minutes, stirring occasionally.
5. Take the boiler from the fire, and separate the top from the bottom.
6. Beat the egg-white until stiff, and add it to the mixture in the boiler, beating it in well.
7. Add the flavoring, pour into a mould, and chill.

 

REMARKS

Serve with plain cream or Custard Sauce (page 100).

 

CHOCOLATE CORN-STARCH PUDDING

Use the same materials and follow the same directions given above for Blanc Mange, but add one square of bitter chocolate melted in a cup over hot water to the mixture in the double-boiler. Serve with plain or whipped cream.

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