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Floating Island Pudding, No. 2. —Ingredients and quantities the same as No. 1, lining the dish, however, with strips of cake, pour in the yellow custard, when properly cooked, and place the beaten white froth upon the top> as a whole, and put on a few bits of colored jell, if you like; but if it is in a dish which you can set in the oven 3 or 4 minutes, to slightly brown the frost-4iJg, do so before putting on the bits of jell.
Blanc-Mange, or Substitute for Pudding. — Sweet milk, 1 qt.; corn-starch, 1 cup; sugar, 1/2 cup salt 1 tea-spoonful. Directions—Heat the milk to a boil, and stir in the salt and corn-starch, and boil 10 minutes (in a farina, or rice-kettle), and stir it all the time, so it shall not burn Remove from the fire, and stir in the sugar and flavoring extract to taste. Pour into cups, and set in a cool place. Eaten cold, with sugar and milk, or powdered sugar, as you prefer, or have.
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