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Chapter XXV − COLD DESSERTS
Irish Moss Blanc−Mange
/3 cup Irish moss
1
4
1
/4 teaspoon salt
cups milk
1/2 teaspoons vanilla
1
Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in
double boiler thirty minutes; the milk will seem but little thicker than when put on to cook,
but if
cooked longer blanc−mange will be too stiff. Add salt, strain, flavor, re−strain, and fill
individual
moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of
banana, and place a slice on each mould. Serve with sugar and cream.
1
Chocolate Blanc−Mange
Irish Moss Blanc−Mange flavored with chocolate. Melt one and one−half squares
unsweetened
chocolate, add one−fourth cup sugar and one−third cup boiling water, stir until perfectly
smooth,
adding to milk just before taking from fire. Serve with sugar and cream.
2
Rebecca Pudding
cups scalded milk
4
1
1
1
/4 teaspoon salt
/2 cup corn−starch
1
/2 cup cold milk
/4 cup sugar
1
teaspoon vanilla
Whites 3 eggs
Mix corn−starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring
constantly
until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and
whites of
eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.
3
Moulded Snow
Make same as Rebecca Pudding, and serve with Chocolate Ice.
Chapter XXV − COLD DESSERTS
471
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