Note that the quantity of sugar is increased when chocolate is added to the corn-starch mixture. Chocolate mixtures require considerable sugar to make them tasty.
3 tablespoonfuls of cocoa may be substituted for the chocolate. When this is done, mix the cocoa with the corn-starch and sugar and add no water to it. Proceed as in making plain Blanc Mange.
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?