Rules used in the cooking of custards will be found applicable to the preparation of blancmange.

Blanc-mange is -made of a great variety of materials such as arrow-root, gelatine, farina, corn-starch, etc., and may be served with cream, or various sauces, preserves, or diluted fruit jellies. Whipped cream is a very delicious accompaniment. Boiled custard is preferred as sauce by many, Cream and sugar with plum jelly is extra nice. Plum jelly is always nice for blanc-mange or cornstarch.

Molds of various kinds are used. One of the most ornamental is a grooved cake tin with a tube in the center. Whipped cream or ornamental froth can be filled in this opening and heaped around the outer edge. Molds where gelatine is used should be dipped in hot water before using and not wiped, that the contents may turn out easily. For corn-starch this is not necessary.

Ornamental Froth For Blanc-Mange Or Creams

Beat the whites of four eggs to a froth with 1 tablespoonful of sugar. Stir in 1/2 pound of preserved raspberries, strawberries or cranberries. Beat well together and turn around blanc-mange or creams.

Gelatine Blanc-Mange

1 quart of rich milk or cream.

1 ounce gelatine dissolved in enough warm water to cover it. 1/3 cupful white sugar.

Put over the fire and stir until thoroughly mixed and melted. Let come to boiling point. Flavor with 1 teaspoonful lemon or vanilla. Turn in a bowl and stir until almost cold. Pour into a mold and put in a cool place. Turn from this and serve with any blanc-mange dressing.

Arrow-Root Blanc-Mange

2 tablespoonful arrow-root. 2 eggs. 1 quart sweet milk.

Sweeten the milk to taste, scald and stir in the eggs and arrow-root beaten together, flavor with orange syrup, vanilla or lemon. Let boil up a minute stirring continually. Pour into a mold or molds to cool. Serve with any of the sauces given for Blanc-mange.

Isin-Glass Blanc-Mange

1 ounce white isin-glass, soaked an hour or two in milk enough to cover. Scald 1 quart of milk and add the soaked isin-glass, stir constantly until it is dissolved; a double boiler, or its substitute, a pail set in a kettle of boiling water, should he used. Sweeten to the taste with loaf sugar and flavor with stick cinnamon, broken, or a vanilla bean; these can be removed; if extracts are used add when the blanc-mange is partly cool. Let boil up, stirring constantly. Pour into molds and set away to harden, or use a grooved cake pan with a tube in the center for a mold. Serve with cream and sugar and plum jelly, or with fruit juice, etc. - See hints at head of chapter.

Calf's Foot Blanc-Mange

Boil 4 feet, previously cleaned. in 5 quarts of water without any salt. When the liquor is reduced to 1 quart, strain and mix with 1 quart milk, flavor with stick of cinnamon, broken, or a vanilla bean. Boil in ten minutes. Sweeten to the taste with white sugar, remove the spice and fill the molds. Set away to cool. Nutritious for invalids.