Sago Blanc-mange.
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.