Woman's Institute Library of Cookery - Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences
page 106 of 398 (26%)
page 106 of 398 (26%)
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such an extent with starchy material that it may be turned out of a mold
or cut into cubes. The plain blanc mange given here requires a well-flavored sauce to relieve its bland taste. PLAIN BLANC MANGE (Sufficient to Serve Four) 2 c. milk 1/4 c. corn starch 1/4 c. sugar 1/4 tsp. salt 1/2 tsp. vanilla Heat the milk in a double boiler, reserving enough to moisten the corn starch. Mix the corn starch, sugar, and salt and moisten with the cold milk. Pour into the hot milk and stir until the corn starch has thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth, and then remove from the fire and add the vanilla. Moisten cups or molds with cold water and fill with the blanc mange. Cool, turn out of the molds, and serve with any desired sauce. [Illustration: FIG. 3, Chocolate Blanc Mange.] 33. CHOCOLATE BLANC MANGE.--Chocolate added to blanc mange gives it an excellent flavor. If a sauce is desired with this blanc mange, custard sauce is the best one to use. An attractive way in which to serve chocolate blanc mange is shown in Fig. 3. The entire recipe is made into one mold, which, when cold, is turned out on a dish, surrounded with slices of banana, and garnished with whipped cream. |
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