Snow Blancmange.
1 pint of milk.
2 rounded tablespoonfuls of corn starch.
2 tablespoonfuls of sugar.
1/3 teaspoonful of salt.
Whites of two eggs.
2/3 teaspoonful of vanilla, or 1/4 teaspoonful of almond.
Reserve one gill of the milk, and, putting the remainder in the double-boiler, set it on the fire. Mix the cold milk with the corn-starch. When the milk boils, stir in the corn starch and cold milk. Add the sugar and salt, and beat well. Replace the cover of the boiler and cook the pudding for ten minutes.
Beat the whites of the eggs to a stiff dry froth. Add the flavor and the whites of the eggs to the pudding, stirring gently, but mixing well. Dip a mould in cold water and turn the pudding into it. Set away to cool. Serve with custard sauce or with sugar and cream.
Custard Sauce.
1 pint of milk.
1 whole egg and two yolks.
3 tablespoonfuls of sugar.
1/2 saltspoonful of salt.
Flavor the same as used for pudding.
Beat the eggs, sugar, and salt together. Add the milk, and, putting the sauce in the double-boiler, set it on the fire. Stir all the time until the custard thickens. It will take about five minutes if the water in the lower boiler was boiling when the upper boiler with its contents was put on the fire. Cool, and add the flavor.
PUDDING SAUCES.
Wine Sauce.
1 gill of powdered sugar.
2 tablespoonfuls of butter.
3 tablespoonfuls of wine.
3 tablespoonfuls of hot milk.
Beat the butter to a cream and gradually beat into it the powdered sugar. When this mixture becomes light and frothy, beat in the wine, a tablespoonful at a time. When all the wine has been beaten in, place the bowl in a pan of boiling water. Add the hot milk slowly, beating all the time. Take the bowl from the hot water immediately, and the sauce will be ready to use.