Corn-Starch Blanc-Mange with Preserves.
1 quart of milk.
4 tablespoonfuls of corn-starch wet in cold water.
3 beaten eggs.
1 cup of sugar.
Grated peel of half a lemon.
1 saltspoonful of salt.
Scald the milk in a farina-kettle; stir in corn-starch, lemon, and salt, and cook five minutes. Pour this upon the beaten eggs and sugar, return to the fire and stir two minutes more. Pour into a wet mould and set in a cold place for four or five hours. Turn out upon a broad glass dish, and pour rich, sweet preserves about the base.
In helping it out, put a spoonful of preserve upon each share of blanc-mange.
Third Week. Friday.
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Purée of Tomatoes.
Boiled Bass with Mushrooms. Roast Sweetbreads.
Mashed Potatoes. Succotash.
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Strawberry Méringue.
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