May be made in the same way as tapioca.
Corn-Starch Blanc-mange. ✠
- 1 quart of milk.
- 4 tablespoonfuls corn-starch, wet in a little cold water.
- 3 eggs, well beaten—whites and yolks separately.
- 1 cup of sugar.
- Vanilla, lemon, or other essence.
- 1 saltspoonful salt.
Heat the milk to boiling; stir in the corn-starch and salt, and boil together five minutes (in a farina-kettle), then add the yolks, beaten light, with the sugar; boil two minutes longer, stirring all the while; remove the mixture from the fire, and beat in the whipped whites while it is boiling hot. Pour into a mould wet with cold water, and set in a cold place. Eat with sugar and cream.
Farina Blanc-mange
Is made according to the above receipt, but boiled fifteen minutes before the eggs are added. You may omit the eggs if you like, and only want a plain dessert.
Arrowroot Blanc-mange. ✠
- 3 cups of new milk.
- 2½ tablespoonfuls of arrowroot, wet up with cold milk.
- ¾ cup of sugar.
- Vanilla, lemon, or bitter almond flavoring, with a little white wine.
Mix the arrowroot to a smooth batter with one cup of the milk. Heat the remainder to boiling; add the arrowroot, stirring constantly. When it begins to thicken put in the sugar, and cook ten minutes longer, still stirring it well from the sides and bottom. Take it off; beat well five minutes; flavor with the essence and a small wineglass of white wine. Give a hard final stir before putting it into a mould wet with cold water.
This is very nourishing for invalids and young children. For the latter you may omit the wine.