. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. CHARLOTTE Facing ipage 310 WINE JELLY WITH GRxiPES.(See p. 316.) COLD PUDDINGS, CREAMS, MERINGUES, AND ICES 311 Chocolate Blanc-mange Soak one ounce of gelatine for fifteen minutes in one cup ofcold milk, then add two cups and a half of boiling milk. Mixa quarter of a pound of grated chocolate with half a cup ofcold milk and add it to the gelatine with six tablespoons ofgranulated sugar. Place this in a saucepan o
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. CHARLOTTE Facing ipage 310 WINE JELLY WITH GRxiPES.(See p. 316.) COLD PUDDINGS, CREAMS, MERINGUES, AND ICES 311 Chocolate Blanc-mange Soak one ounce of gelatine for fifteen minutes in one cup ofcold milk, then add two cups and a half of boiling milk. Mixa quarter of a pound of grated chocolate with half a cup ofcold milk and add it to the gelatine with six tablespoons ofgranulated sugar. Place this in a saucepan over the fire andstir constantly until it boils. Remove from the fire, stir inone tablespoon of vanilla extract, and when cooled pour intothe moulds, which have previously been rinsed with cold waterand sprinkled with granulated sugar. Set in cold place untilfirm. Serve with liquid cream sauce. Cornucopias One egg will make twelve cornucopias. Mix with it just asmuch powdered sugar and just as much flour as the egg meas-ures in a cup. Stir until smooth. Butter some tin the mixture very thin and a spoonful at a time on thesheets. Allow sufficient space for them not to touch
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
