[G] You may make the stock for blanc-mange without isinglass, by
boiling four calves' feet in two quarts of water till reduced one half,
and till the meat is entirely to rags. Strain it, and set it away till
next day. Then clear it from the fat and sediment; cut it into pieces,
and boil it with the cream and the other ingredients. When you take it
from the fire, and strain it into the pitcher, keep stirring it till it
gets cold.
CARRAGEEN BLANC-MANGE.--This is made of a sea-weed resembling moss,
that is found in large quantities on some parts of our coast, and is
to be purchased in the cities at most of the druggists. Carrageen
costs but little, and is considered extremely salutary for persons of
delicate constitutions. Its glutinous nature when boiled, renders it
very suitable for blanc-mange.
From a quart of rich unskimmed milk take half a pint. Add to the half
pint two ounces of bitter almonds, blanched and pounded; half a nutmeg;
and a large stick of cinnamon, broken up; also eight or nine blades
of mace. Set it in a closed pan over hot coals, and boil it half an
hour. In the mean time, wash through two or three _cold_ waters half
a handful of carrageen, (if you put in too much it will communicate
an unpleasant taste to the blanc-mange,) and add it to the pint and a
half of cold milk. Then when it is sufficiently flavoured, stir in the
boiled milk, adding gradually half a pound of powdered sugar, and mix
the whole very well. Set it over the fire, and keep it boiling hard
five minutes from the time it has come to a boil. Then strain it into a
pitcher; wet your moulds or cups with cold water, put the blanc-mange
into them, and leave it undisturbed till it congeals.
After washing the sea-weed, you must drain it well, and shake the water
from the sprigs. You may flavour the mixture (_after_ it is boiled and
strained) with rose-water or peach-water, stirred in at the last.
ARROW ROOT BLANC-MANGE.--Take a tea-cup full of arrow root, put it
into a large bowl, and dissolve it in a little cold water. When it is
melted, pour off the water, and let the arrow root remain undisturbed.
Boil in half a pint of unskimmed milk, (made very sweet with white
sugar,) a beaten nutmeg, and eight or nine blades of mace, mixed with
the juice and grated peel of a lemon. When it has boiled long enough to
be highly flavoured, strain it into a pint and a half of very rich milk
or cream, and add a quarter of a pound of sugar. Boil the whole for ten
minutes; then strain it, boiling hot, over the arrow root. Stir it well
and frequently till cold; then put it into moulds and let it set to
congeal.
JAUNE-MANGE.--Put two ounces of isinglass into a pint of water, and
boil it till it has dissolved. Then strain it into a porcelain skillet,
and add to it half a pint of white wine; the grated peel and juice of
two large deep-coloured oranges; half a pound of loaf-sugar; and the
yolks only of eight eggs that have been well beaten. Mix the whole
thoroughly; place it on hot coals and simmer it, stirring it all the
time till it boils hard. Then take it off directly, strain it, and put
it into moulds to congeal.