Brown & Polson's summer dishes.

  • Brown & Polson
Date:
[Between 1900 and 1907?]
Catalogue details

Licence: Public Domain Mark

Credit: Brown & Polson's summer dishes. Source: Wellcome Collection.

    8/18 page 4
    No. 2—LEMON BLANC-MANGE No Stirring while Boiling. The chief point in this recipe is that the 10 minutes’ stirring over the fire is avoided by using a double saucepan and boiling for half an hour. Blanc-Mange made in this way is more creamy in consistency, less jelly-like than the ordinary Blanc-Mange, and some may pre- fer this consistency. ‘When prepared without added flavouring, however, the Blanc-Mange is more pleasantly tasted when prepared in the single saucepan and boiled over the naked fire with stirring, as in Recipe No. I. RECIPE. 1 oz. Brown & Polson’s “ Patent” Corn Flour. (To 1144 pints Milk, 2 oz. Corn Flour.) (To 2 Ae » 2% oz. 53 ) 1 pint of Milk. The Rind of 1 Lemon pared very thin; also the Juice. 1.oz. of Castor Sugar. Use a double saucepan. Puta pint of milk to heat slowly, adding the sugar and the thinly pared rind of a lemon. Bring the milk to the boiling point slowly. Mix the Corn Flour in a basin with a little cold milk to a smooth cream. Take the lemon rind from the boiling milk, and pour the milk on the Corn Flour, stirring all the time. Pour the mixture back into the double saucepan and put on the fire again. Boil for half an hour. No stirring required. Take the Corn Flour off the fire and add slowly to it whilst it is still in the pan the strained juice of the lemon, beating all the time; then pour into a mould previously wetted with cold water. Turn out when cold. A Double Saucepan can be had from Brown & Polson, Paisley, for 2/- carriage paid; also Earthenware Moulds specially.made for Blanc-Mange Shape, 1/- each post free. +
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