Blancmange dessert recipes


BLANCMANGE

Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it. Add a teaspoonful of salt, and sugar and flavoring to taste. Mould, chill, and serve with a sauce made of a cupful of jam or jelly thoroughly mixed with the whites of three eggs beaten to a stiff froth.



ALMOND BLANCMANGE

Thicken a quart of boiling milk with three tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Add four tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon extract. When smooth and thick, add half a cupful or more of split blanched almonds, mould, chill, and serve with whipped cream, sweetened and flavored to taste.



CHERRY BLANCMANGE

Stone a quart of cherries and stew, sweetening heavily. Thicken with one level tablespoonful of cornstarch rubbed smooth with a little cold water, and cook until smooth and thick, stirring constantly. Mould, chill, and serve with sugar and cream. Other fruits may be used in the same way.



CHOCOLATE BLANCMANGE

Thicken a quart of milk with four level tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of vanilla, sugar to taste, and a square of bitter chocolate grated and cooked to a smooth paste in a little boiling water. Cook, while stirring, until smooth and thick, mould, chill, and serve with custard or whipped cream.



CREAM BLANCMANGE

Thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs. Take from the fire, flavor to taste, mould and chill. Make a custard of one and one-half cupfuls of milk, the beaten yolks of two eggs, two tablespoonfuls of sugar, and flavoring to taste. Serve with the custard poured around the pudding.



COFFEE BLANCMANGE

Mix a cupful of very strong coffee with two cupfuls of boiling cream, sweeten to taste and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.



FRUIT BLANCMANGE

Heat a quart of milk in a double boiler with half a cupful of cream and flavoring to taste. Add a package of gelatine which has been soaked and dissolved, and mould in layers, alternating with preserves or jam or crushed and sweetened fresh fruit. Chill and serve with a border of the fruit. Cover with whipped cream if desired. Cherries, peaches, strawberries, bananas, or pineapples may be used.



PEACH BLANCMANGE

Thicken two cupfuls of boiling milk with one tablespoonful of cornstarch rubbed smooth with a little cold water. Add two tablespoonfuls of sugar, boil for five minutes, while stirring, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Butter a baking-dish, put in a pint of canned peaches, pour the cornstarch over and bake in a quick oven for half an hour. Take from the fire and cover with a meringue made of the whites of eggs beaten to a stiff froth, and sweetened to taste. Serve cold. Apples, apricots, cherries, figs, gooseberries, plums, pears, pineapples, quinces, rhubarb, and berries may be used in the same way.



VANILLA BLANCMANGE

Sweeten a quart of boiling cream with a little

syrup, add half a package of gelatine which has been soaked and dissolved, mould, chill, and serve with whipped cream.

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