Recipe For Making Cold Spongy Desserts With Starch

Prune Blanc Mange Recipe (Philadelphia)

(For Use At Restaurant, School Or Store)

3 pounds of prunes. 1/2 teaspoonful of salt. 6 ounces of cornstarch (3/4 package). The juice of two lemons. The whites of six eggs. 12 ounces of sugar (1 1/2 cups).

Wash the prunes thoroughly and let soak over night in two or three quarts of water. Let simmer in the same water until soft. Mix together thoroughly the cornstarch, sugar, and salt; then add the hot prune juice, of which there should be three pints, and stir constantly until the mixture thickens and reaches the boiling point; then let cook over hot water one hour, stirring occasionally. Stone the prunes and pass them through a coarse sieve; add to the cornstarch mixture with the lemon juice, and, when thoroughly heated, fold in the whites of the eggs, beaten until foamy, but not dry. Mould in cups, and serve very cold with cream.

Rebecca Pudding Recipe

1 quart of milk. The whites of three eggs. 1/2 cup of cornstarch. 1 cup of cocoanut, or 1 cup of chopped almonds, or 1 teaspoonful of vanilla extract. 1/4 cup of sugar. 1/2 teaspoonful of salt.

Scald the milk; mix the cornstarch with milk to pour and stir into the hot milk; add the sugar and cook fifteen minutes then, before folding in the whites of the eggs, beaten stiff, add the almonds, cocoanut or vanilla. Turn into a mould, rinsed in cold water, and set aside to become chilled and firm. Serve with currant jelly, cream and sugar, or with a boiled custard.

Easter Pudding Recipe

Mould Rebecca pudding in a mould having a flat top. Mould blue violets in lemon or wine jelly, selecting a mould that will give a shape suitable to place upon the flat top of the form of Rebecca pudding. When cold and ready to serve unmould the pudding and place the jelly above it. Garnish the dish with violets, fresh or candied, and serve with cream and sugar, or boiled custard,