Blanc-mange.
Like custard, this is the base—the central idea, or fact—of numberless elegant compounds, and is delightful in its simplest form.
One package of Cooper’s gelatine.
Three pints of fresh, sweet milk.
One even cupful of white sugar.
One half teaspoonful of salt.
One teaspoonful of vanilla or other essence.
Soda as large as a pea, put into the milk.
Soak the gelatine three hours in a cupful of cold water. Then heat the milk (salted) in a farina kettle.
When it is scalding, stir in without taking the vessel from the fire, the sugar and soaked gelatine. Stir three minutes after it is boiling hot, and strain through a coarse cloth into a bowl. Let it get almost cold before adding the flavoring. Wet a clean mould with cold water; pour in the blanc-mange and set on ice, or in a cold place until firm.
Dip a cloth in hot water, wring until it will not drip, wrap about the mould, turn bottom upward on a flat dish, and shake gently to dislodge the contents.
Eat with powdered sugar and cream.