Why And How to Use Milk
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IVORY JELLY 1 tbsp. granulated gelatine Vanilla li c. rich milk Few grains of salt 2| tbsp. sugar Soak the gelatine in three tablespoons of the cold milk.
Heat the rest of the milk. Add the sugar, salt and soaked gelatine. Strain. When cool, add the flavouring and pour into a cold, wet mould. Chill and serve with cream or fruit juice.
COCOANUT BLANC MANGE 2 c. milk 4 tbsp. sugar i tsp. vanilla 5 tbsp. corn starch Salt i c. shredded cocoanut Mix the corn starch, sugar and salt in a double boiler... with enough cold milk to make a smooth paste. Stir into this the scalded milk and cook, ' stirring constantly, until it thickens.
Let cook slowly for 15 minutes, stirring frequently. Remove from the fire, add vanilla and cocoanut. Pour into a cold, wet mould and chill thoroughly.
To this recipe may be added, if desired, the yolk of one egg, or one whole egg. The egg white may Tdb beaten until stiff and folded into the mixture when it has finished cooking. If an egg is used, a little less corn starch will be required.
What to read after Why And How to Use Milk?
You can find similar books in the "Read Also" column, or choose other free books by Campbell Helen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
IVORY JELLY 1 tbsp. granulated gelatine Vanilla li c. rich milk Few grains of salt 2| tbsp. sugar Soak the gelatine in three tablespoons of the cold milk.
Heat the rest of the milk. Add the sugar, salt and soaked gelatine. Strain. When cool, add the flavouring and pour into a cold, wet mould. Chill and serve with cream or fruit juice.
COCOANUT BLANC MANGE 2 c. milk 4 tbsp. sugar i tsp. vanilla 5 tbsp. corn starch Salt i c. shredded cocoanut Mix the corn starch, sugar and salt in a double boiler... with enough cold milk to make a smooth paste. Stir into this the scalded milk and cook, ' stirring constantly, until it thickens.
Let cook slowly for 15 minutes, stirring frequently. Remove from the fire, add vanilla and cocoanut. Pour into a cold, wet mould and chill thoroughly.
To this recipe may be added, if desired, the yolk of one egg, or one whole egg. The egg white may Tdb beaten until stiff and folded into the mixture when it has finished cooking. If an egg is used, a little less corn starch will be required.
What to read after Why And How to Use Milk?
You can find similar books in the "Read Also" column, or choose other free books by Campbell Helen to read onlineMoreLess
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