346 DR. CHASE'S RECIPES. 



Blanc-Mange, or Substitute for Pudding. — Sweet milk, 1 qt; 

 com-starch, 1 cup; sugar, % cup; salt, 1 tea-spoonful. Directions — Heat the 

 milk to a boil, and stir in the salt and corn-starch, and boil 10 minutes (in a 

 farina, or rice-kettle), and stir it all the time, so it shall not burn Remove from 

 the fire, and stir in the sugar and flavoring extract to taste. Pour into cups, 

 and set in a cool place. Eaten cold, with sugar and milk, or powdered sugar, 

 as you prefer, or have. 



Remarks. — If you want it richer, beat 3 eggs, yolks and whites separately, 

 and stir in the yolks 3 minutes before removing from the fire; and the whites, 

 after removing and stirring in the sugar. It does nicely without the eggs. I 

 have so eaten it many times, with a tea-spoonful or two of sugar dipped on, 

 then pouring over a little milk. Irish moss, gelatine, tapioca, etc. , can be used 

 in place of the corn-starch, to make blanc-mange ; but this is nice, and the easi- 

 est made. 



Qiiick Pudding, Baked. — Eggs, 1; sugar, 1 cup; melted butter, 1 

 table-spoonful; sweet milk, 1 cup; soda, % tea-sp«onf ul ; flour, 3 cups; bake in 

 a quick oven, about % liour, or a little more. Eat with any sauce preferred; 

 or the quickest is, butter, 1, and sugar, 2 spoonfuls, creamed together. 



Strawberry Float Wo. 3— A Substitute for Pudding.— Cap 

 and sugar to taste 1 pt. of nice fully ripe strawberries, and set aside one hour; 

 then mash them through a colander; beat the whites of 6 eggs to a stiff froth, 

 and stir into the ma.shed berries; whip all till the spoon will stand erect in them. 

 Serve with rich cream. — Good Cheer. 



Float No. 4, With Corn Starch or Flour.— "M," of Mason, 

 Mich. , in answer to ' ' Kitties' " inquiry in the Blade for a float, sends the follow- 

 ing, which she says is simple and easy to make and good— very desirable points: 

 " Take 2 pts. sweet milk and put in a large spider or saucepan on the stove. 

 When it boils have the whites of 2 eggs beaten to drop in the milk. While 

 they are scalding, beat up the 2 yolks with )/^ cupful sugar and 1 table-spoonful 

 com starch or flour wet with a little cold milk. Take out the whites with a 

 skimmer to drain, and stir in the above mixture. Set away in the cellar until 

 tea-time. " 



Remarks. — Of course, when cold or cool, the whites of the eggs are placed 

 on top of the float. If put into cups or glasses to be ready to serve when cold, 

 the white is cut up and a part placed on each cup. Or, the white may be cut 

 into dice and scattered on top when partially cool; or ripe berries of any kind, 

 or pieces of cake, or lady -finger cakes (which see) may be laid upon the edge of 

 the dish, when it is cooled in a large one, for variety's sake. 



Batter Pudding No. 1, Boiled or Steamed, with Sweet Milk. 

 — Flour, 1 cup; sweet milk, 1 qt. : eggs, 6; salt, 1 tea-spoouful. Directions — 

 Rub the flour smooth with a little of the milk, adding the balance, salt and 

 well-beaten eggs. Turn this into the pudding -cloth and tie tight, leaving room 

 for it to swell one-third. Boil 2 hours; serve with liquid sauce. Great care 

 must be taken in boihng puddings to have the water boiling when you put the 

 pudding in ana to keep it boiling all the time. Steaming is the safer way. 



