New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-11-10
BLANC NdNGE z.
SOME DELICIOUS AND PETTY DISHES.

SOME DELICIOUS AND PRETTY DISHES
B.anc-mange is a delightful dish that has become
hopelessly vulgarized by cheap limitations. Ihe
cooress. insipid Jelly that passes under this name
Is to be avoided. genuine French oiane-mahse
is a very cheap. but good dessert 1t owes It's ex-
ceIlence to the way the materials OF which IT ID
made are manipulated.
To make almond blanc-mange. take tnree-
quarters OF a pound OF sweet almonds. panched'
and three-quarters Of an ounce OF bitter almohoS
also blanched Soak the almonds for one hour IN
cold water. then drain them and pound them IN
mortar adding gradually a cup OF cold water.
When the paste is ready. add pint OF iukewa'm
water. Mix the paste and water thoroughly ana
strain the mixture through coarse strainer; press
through every particle Of moisture you can
Put in soak two-,hrds OF a package OF gelatine
and about an eighth OF vanilla bean In cup OF
cold water In two hours add cup Of boiling water
and cup OF sugar. Strain the sweetened gelaine
into the almond milk. add pinch OF SAT-. ana sur
the whole the fire for one moment. 10 NOT
let Il become hot enough TO boil. Remove at once
and as soon as 1t cold lukewarun. set IT In
pan Of ice and whip 1t until 1t is mass OF froth.
The moment IL begins 10 be thick pour II into
moulds II looks though II were made OF beaten
cream The blancman may be favored with .
glass OF sherry half a glass OF maraschino 20
place OF vanilla.
Serve 1t with maraschino sauce. Boil cup OK
sugar and cup OF water together for two minutes.
Add the Juice OF half a lemon Stir and pour the
hot syrup on the stnly beaten whites Of two eggs.
Add two tab.espoonfuls of maraschino. Continue
beating the and pour X around the Diahc-
mango which should be decorated with a quarter
OF a pound OF red canded cherries, cut In haIveAs
and two ounces OF delicate green angelica with
bright bit OF apricot some other golden Jelly On
top. -
An orange blancmange should be Favored WIN
the peel OF a Valencia orange with tiny DIS OF
orange pulp free from all the white epldermis'
scattered through II, and served with an orange
sauce A lemon blanc-mange should De hAvoreo
with lemon zest made with tiny bits OF ismoh
pulp scattered through very sweet blanc-ma"ss'
II must then be served with a sherry sauce a
blanc-mange favored with burnt almonds anu
served with sauce favored with two Tablespoon
fus Of Kirsch or with very little bitter a!mono
delicious Beware Of much bitter almond na'orihg'
| II has been known to cause serious illness.
Ther. are also n great variety OF ways OK serving
| hlanc-mange with sauces Favored with frut juices,
! with strawberries with pineapple preserves al
| Of which are delicious and very ornamental
few shiny bits Of brlghcolorei Jelly scattered over
| almost any banc-mange add TO It's ornamental
| inheritance and TO its flavor. An orange blanc
! nsnge looks very pretty on base or orange (eiiy
| Maintenance may be served IN one large mould or
| IN a number OF inay!dual moulds. II you do NOT
like The flavor OF almonds use beaten cream IN place
| ~ me almond milk. Do not add the gelatlne until
=, "a nearly cold and do not heat the mixture over
| the fire after adding the gelatine
| These recipes given By request