Blanc Mange

Cornstarch Blanc Mange

One quart of milk, one-half cupful of corn-starch, one-half cupful of sugar, a pinch of salt and the rind of a lemon. Put the milk with the sugar in a double boiler and let come to a boil. Mix the corn-starch with a little of the cold milk and stir it in the boiling milk. Let cook a minute or two, take off the stove, remove the lemon peel and pour in molds to cool. Turn from the molds when cold and serve with sweetened cream. If one desires the blanc mange to be yellow add the yolks of two eggs.

H. F. L.

Blanc Mange With Cupid Sauce

Make a blanc mange after the above recipe, pour into cups and let cool. Just before serving, turn the molds, bottom-side up on a platter and on top and in the center of each one place a candy cupid. Over all pour a sauce made of sun-preserved strawberries, butter, sugar and white of an egg beaten to a stiff froth. If too rich add water. H. A. P.

Chocolate Blanc Mange

Put one quart of milk in a double boiler and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently. It will take twenty minutes. While the milk and farina are cooking shave two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a salt-spoonful of salt and one teaspoonful of vanilla. Strain and turn into a mold that has been rinsed in cold water. Set the mold in a cold place and do not disturb it until the blanc mange is cold and firm. Serve with sugar and cream. Maria Parloa.

Fruit Blanc Mange

Take one quart of milk and soak one-half of a box of gelatine in it for one hour; place it on the fire and stir often. Beat the yolk of one egg very light with a cupful of sugar, stir into the scalding milk and heat until it begins to thicken (it should not boil or it will curdle); remove from the fire and when nearly cold stir in some nice stewed and sweetened fruit without the juice (cherries, raspberries and strawberries being the best); then pour into molds wet in cold water and set away to cool. Serve with cream and sugar. Mrs. R. M. Nesbitt.

Sea-Moss Blanc-Mange

Procure sea moss at druggist's. Wash a handful in several waters to remove grit. Throw it in a quart of boiling milk, stir until the sea-moss has been absorbed to make it thick, which can be determined by trying a little in a cold dish. Add a pinch of salt and any desired flavoring. Strain into molds and serve cold with sugar and cream. W. E. F.


Cup Custard

Beat four eggs light, add one-half cupful of granulated sugar, a little salt, one quart of milk, and one-eighth of a teaspoonful of grated nutmeg. Stir until the sugar is dissolved. Put the custard in five cups, place in a pan of boiling water, and then put the pan in the oven. Bake till firm in the center; no longer, or they will become watery. When done stand away to get cold. Serve them in the cups. Lillie.

Michigan Custard

Beat five eggs thoroughly, then stir into them one cupful of maple sugar, one tablespoonful of flour, a pinch of salt, one-eighth of a nutmeg. Stir this all into two quarts of lukewarm milk. Pour in baking dish and set baking dish in pan of hot water. Bake in moderate oven until custard is firm in the center. Mrs. John Irish.

Cream Molded Custard

One cupful of brown sugar; put over fire, stir constantly until melted and boiling; have ready long bread pan; line inside with melted butter.

Make custard of quart of milk and five eggs, two tablespoonfuls of sugar, a pinch of salt; pour into the pan and bake in a pan of hot water until it is firm; set away to get very cold; turn out on a platter and serve; there will be a rich brown sauce surround. This is a foreign recipe and fine.

Mrs. T. C. Brubaker.

Lemon Custard

Grate two lemons, add one-half pound of sugar, one-fourth pound of butter, beaten together to a cream; one pint of milk, two tablespoonfuls of flour, and four eggs, beaten separately. Add the whites last.

Mrs. Mary Walton.

Rice Custard

Mix one-half pint of cream, one pint of milk, an ounce of sifted ground rice, one tablespoonful of vanilla; sweeten with sugar and stir all well together in a granite boiler till it nearly boils; add the well-beaten yolks of three eggs. Stir and let it simmer for about one minute. Serve it in cups with sifted sugar and cream. Mrs. Emily Jones.

Apple Custard (Plain)

Stew very gently two quarts of fine apples, till tender, with one and one-half pints of water, one pound of sugar and a little cinnamon. Strain the liquid and stir into it, very gradually, eight well-beaten eggs. Put the mixture into a saucepan and stir it until it thickens. Pour into custard glasses and cover with sifted sugar. J. I. C.

Apple Custard (Fried)

Pare, core and slice four good-sized apples. Fry them in butter and when they are brown on one side, turn them over and pour over them a custard made of four eggs, beaten, a cupful of cream or new milk and a little cinnamon. Fry to a light brown. Turn carefully and serve with sifted sugar. This is a nice hot dessert. Mrs. Ellen Sullivan.