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Blancmange, Cheap

INGRE- DIENTS for quart mould.- lb. of sugar, 1 quart of milk, 1½ oz. of gelatine, the rind of lemon, 4 laurel-leaves. AVERAGE COST, 18.

Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved; taste it occasionally to ascertain when it is sufficiently flavoured with the laurel-leaves; then take them out, and keep stirring the mixture over the fire for about taste. AVERAGE COST, 18. 6d. it, stirring it until the isinglass is dissolved.

Add sugar and any flavouring that may be preferred with the cream. Stir it again till it nearly boils, strain it, keep stirring till nearly cold, then put it in a mould.

TIME.- hour.

Blonde Sauce (for Fish). INGRE- DIENTS.- pint of melted butter, 3 tablespoonfuls of stock, 1 onion, 2 mushrooms, 1 lemon, 1 glass of sherry, yolks of 3 eggs, parsley. AVERAGE COST, 8d. per pint.

Slice the onion, chop the mushrooms and parsley, and put them into a stewpan with the butter, stock and sherry, and the rind and juice of the lemon. Simmer slowly for 1/2 hour, then whisk the yolks of the eggs and add to the sauce. Stir for a few minutes over the fire, strain through a sieve, and serve in a tureen.

TIME. In all, 36 minutes.

SEASONABLE at any time.

Boiling. Of all modes of cooking, this is the commonest, if not the easiest.

Anything can be boiled. It is upon keeping the water at the right heat that the success of the method depends. It is equally hot BLANCMANGE. 10 minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mould, omitting the sediment at the bottom. After turning out it may be garnished with bright-coloured jelly, or a little of the blancmange may be coloured with cochineal.

TIME. hour.

SEASONABLE at any time.

Note. A nice blancmange, if wanted quickly, can be made by using the powders prepared by Goodall, Backhouse and Co., or Yeatman. A blancmange for children may be made of Brown and Polson's Corn-flour.

BOILING-POT. whether it boils fast or slowly. Fast boiling is in almost every instance, a mistake. It does not expediate the cooking; it wastes a great amount of fuel, and it hardens everything in the way of meat or poultry; whereas gentle simmering will render the food palatable and tender.

Such things, however, as flour foods (one of the principal ones, rice) should be kept in fast-boiling water, which prevents the grains from falling to the bottom in the saucepan, as it prevents the flour pudding from sticking.

In boiling fish, it should be put in water as hot as the skin will bear, without tearing BOUDIN À LA REINE. and wrinkling, and vinegar or white wine should be added to prevent its breaking.

Vegetables may be boiled quickly; and, in the case of green ones, with the saucepan lid off. The usual time to allow for boiling meat is 1/4 hour to the lb. ; but if the boiling be very gentle, a little more is desirable.

Boudin à la Reine. (An Entrée; M. UDE'S Recipe.) - INGREDIENTS for one entrée dish. The remains of cold roast fowls, 1 pint of Béchamel, salt and cayenne to taste, egg and bread-crumbs. AVERAGE COST, exclusive of the cold fowl, 1s. 3d.

Take the breasts and nice white meat from the fowls; cut it into small dice of an e qual size, and throw them into some good Béchamel (see BÉCHAMEL); season with salt and cayenne, and put the mixture into a dish to cool. When this preparation is quite cold, cut it into two equal parts, which should be made into boudins of a long shape, the size of the dish they are intended to be served on; roll them in flour, egg-and-bread-crumb them, and be careful that the ends are well covered with the crumbs, otherwise they will break in the frying-pan; fry them a nice colour, put them before the fire to drain the greasy moisture from them, and serve with the remainder of the Béchamel heated and poured round: this should be thinned with a little stock.

TIME.-10 minutes to fry the boudins.