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

 BLANC MANGE


 * MATERIALS

1 cup milk

2½ tablespoons corn starch

2½ 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. 