QUESTIONS
Name three substances that can be used to prevent the lumping of powdered cereals used for thickening.
Give the reason for mixing the sugar, corn-starch, and hot milk of Blanc
Mange as directed.
For how long a time after placing in the double boiler is it necessary to stir the corn-starch, sugar, and hot milk mixture?
Milk, especially a milk and starchy mixture, scorches readily (see Scalding Milk). From this explain why Blanc Mange is cooked entirely over boiling water, and not over the flame and then in a double boiler, as cereals.
Why is the flavoring not added while the mixture is cooking (see Flavoring Extracts)?
What is the price per package of corn-starch?
How much does a package of corn-starch weigh and measure?
Which material—flour or corn-starch—is the cheaper to use for thickening?
How many persons does the quantity of Blanc Mange above serve?