New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-08-29
SECRET OF Goop BLANC NANCE.
Economy in Ingredients Produces an lnsipld
Dish. Unworthy Good Cook

The ideal French blanc mango differs much IN
character from American blanc mango. A more
nsipid dish than the latter can hardy De III
ag1ned In it milk is used IN place Of whipped
cream and cheap extracts are substituted lot
wines or other expensive ingredients. The only
thing be said in favor of the American variety
is that it is economical, at least IN the sense It
II Is inexpensive to make. But il the housekeeper
is bent on economy let her make old fashioned
rice pudding or Indian pudding. both OF which are
delicious well as economical simple DIahc
mango made Of milk should have rich favoring
as a substitute for cream OF course 1t ceases 10
be q blanc mango when the havoring used changes
the color to any marked degree. 1t then becomes
merely jelly-chocolate jelly, strawberry jelly or
coffee jelly according 20 the iavorng.
A perfect blanc mango or white jelly. cannot be
made with corn starch, farina or any similar ar
tice, in spite of the assertions OF housewives and
American cookbooks Though the puddings made
from these materials often delicious, they can
not be considered as delicate jellies Isinglass
makes the most delicate blanc mango, but good
gelatine is excellent for this purpose.
a French blanc mango can be made as elaborate
az one pleascs. \ quart of whipped cream (neas-
ured after whipping will require a large heaping
tablespoonful of geiatine. or about an ounce OF
isinglass five ounces OF sugar and about half
salt spoonful of salt. This may be favored in
variety Of ways. Two tablespoonfuls of maraschino
may be used and candied cherries cut in quarters
added to give a pretty effect. The sauce may also
he ma raschino. Another way is to flavor the toun-
datlon with the grated peel OF a Valencia orange
and serve it with orange sauce. The favoring. Of
course, adds a delicate, yeuowash tnge to the des-
a blanc mango favored with burnt almonds and
served with Kisch sauce. with cream, is de-
lc!ous. or one hayored with lemon is good, served
coiored ieliy scattered almost any blanc
mango aaa 70 s fTSfs aR ndTdGs mouGs
If one cannot obtain cream rch enough to whip a
havoriug IS q good substitute Tor the French dis
Stir TWO cups or one pint OF with two large
tal
fuls OF gelatine. which has been soaked IN barely
6oiing water il is perhaps better heat cup of
the cream, and when boxing hot aud the soaKed
s SgIeEy. The geatiae will be more apt per,
stirred into cold cream or any cold miXtuTe, aho
beaten IN quickly, or II viii form strlIgs after te
cid Of a refrgerator does not make it firm enough
some houseAeepers TO think that success with
If placed in bed of ice or snow II WIZ away
form providing the proportions III the RUE are co'
Another simple blanc mango calls for pint OF
milk. two ounces Of sugar haIt Ihe very nm nca ie
OF = lemon, eight bitter almonos mar d pdchagS
cream ,nin ali toRether and let them stand
hour first blanching and pounding the dttto
Then place the mixture on the stove, letting u
dome a aeFe the seane Which have been
well soaked sur tn tgaS ii t into bowl add
a pint of cream, and If desired very niue H WING
or brandy ye Wh aiyes the fooWng
which contains neither milk nor cream: emo o,,,oos
% bitter almonds a quart Of water for about
&c 1Ninutes Drain them sieve, remove the
sTins and wash them in cold water; after they
- been soaked in cold water for halt an hour'
o,1d them I'm a mortar, with four ounces OF sugar
piytji the whole presents the appearance OF, sott
ae1e This must then be placed in large basin
Pc ,u-eIve ounces Of loaf sugar, and mixed with
" ther more than pint Of spring water; cover
r. b.sin with sheet of paper, twisted rouno
~ esges and allow the preparation 70 stano IN a
~ ~ nfac. for about hour in order 10 extract
~ Aayror of the almonds more eneetuaIiy Inc
LII shoJid then be strained on from the aInonus
,hrn,,cyb naDkfu, with pressure oy Wringihg ~ AT
~. Add two ounces or CARRIED lSlnglass
oo'. 80 Tnik Of almonds. Pour the blanc mango
- 20 rnoIId Embedded in rough ice, and when SET
n-tta e-ro turn il its dish with caution.
49, having first dipped the mould IN warm
water" a.. soas no+ beIieve in a
~ ~ aayorfne In blanc mango, as the toLoWihg
-nIe nv this old fashioned authority Calls Aor 10
ssTaoii Tor a few minutes pint ana nan OF
LII Win an and a quarter or plcHeo
,, the rind OF half lemon peel very thln
IIt.Ie cJnpamon a blade of mace ana TWO anu .
aig o'1rcas Of lump sugar. Blanch and pound very
e. efpbt or ten bitter and hair an ounce 90
aainonds with spoonful Of rose water MIX tnein
.t.S The milk. strain II through hdpk!h in.o
hasir with half pint of good cream lie. , 5ts1d
ri, an hour then pour IL into another basin,
ia The sediment at the bottom Mhen ne. near 4.
LA urn n info nloulds. When ganted tu'm ,,s
c oUt into the centre of dish and garnish VIII"
slices OF orange