STRAWBERRY GRANOSE
Put a layer of granose in a deep pan of sufficient size; cover with a layer of crushed berries and sugar; repeat till the pan is full. Press lightly. Serve with cream.
FLOATING ISLAND
- Milk, 1 quart.
- Sugar, ½ cup.
- Eggs, 5.
- Jelly, 2 tablespoonfuls.
- Flavor to suit.
Make a custard with the milk, the yolks of the eggs, the whites of two, and the sugar. Whip the remaining three whites to a stiff froth with a little sugar and flavoring, same as custard. Pour the custard into individual glass dishes, drop spoonfuls of the whites on the custard so as to form islands, or it may be put on with a pastry tube or paper funnel. Drop a little bright jelly in the center of each island.
CORN STARCH BLANC MANGE
- Milk, 1 quart.
- Corn starch, 4 heaped tablespoonfuls.
- Eggs, whites, 3.
- Sugar, ½ cup.
- Lemon flavoring.
Put half the milk in a double boiler and set over the fire. When scalding hot, add the remaining milk in which has been dissolved the sugar and corn starch. Stir till it is thick and there are no lumps. Flavor with lemon, take from the range, and add the stiffly beaten whites. Pour into molds and set in a cool place to get firm.
A pleasing effect may be obtained by dividing the mixture after it is cooked, and coloring one-half pink, then filling the mold one-third of one, and filling up with the other. When turned from the mold they will look like small, white pyramids capped with pink, or pink with white. A custard to be served with this blanc mange is made of two cups of milk, the yolks of three eggs, and half a cup of sugar. Flavor same as blanc mange.