90 BOILING. 



put it into moulds. If you wish the coloring of corn, beat 

 the yolks of two eggs lightly, and stir them to one pint of 

 milk. 



Blancmange appears in a vast variety. It may be made 

 of rice, swelled in hot water, and boiled in rich milk to a 

 mash ; it is often made of calves' feet stock, of sparkling gela- 

 tine, and many preparations of isinglass, and flavored with 

 vanilla, chocolate, or what you please. 



Moulds should be left damp with cold water before putting 

 in the blancmange. A cloth dipped in hot water is some- 

 times laid over the bottom of the mould where there is any 

 difficulty about its turning out. See Almond Blancmange. 



BOILING. Meat, whether fresh or salted, smoked or 

 dried, should always be put into cold water ; the only excep- 

 tions being with fowls and white meats, where the water may 

 have the chill taken off, and salted meat that does not require 

 to be much freshened. Dried meats and fish must be 

 soaked for several days before they are boiled. 



The delicacy of meats, and their integrity of color, are 

 greatly preserved by the constant removal of the scum which 

 is thrown up in boiling. It is a good way when it makes 

 its strongest appearance to throw in a little cold water, and 

 bring it to a mass, and take the pot off and carefully remove 

 it ; if any adheres after the meat is boiled, dip a cloth in hot 

 water and wipe it off. Never pierce meat that is boiling 

 with a fork ; the juices escape. 



Pot liquor, or the water in which meat has been boiled, is 

 useful for stock, especially that in which fresh lamb, mutton, 

 or poultry has been boiled. 



Boil or simmer meat slowly, particularly after the scum 

 has risen generously. 



Dried and salted meats require twice the time to cook that 

 fresh meat takes. 



