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1
1036
Enquire within upon everything
·
Robert Kemp Philp
721
2123.
Arrowroot
Blancmange.
A
teacupful
of
arrowroot
to
a
pint
of
milk;
boil
the
milk
with
twelve
sweet
and
six
bitter
almonds,
blanched
and
beaten;
sweeten
with
loaf
sugar,
and
strain
it;
break
the
arrowroot
with
a
little
of
the
milk
as
smooth
as
possible;
pour
the
boiling
milk
upon
it
by
degrees,
stir
the
while;
put
it
back
into
the
pan
and
boil
a
few
minutes,
still
stirring:
dip
the
shape
in
cold
water
before
you
put
it
in,
and
turn
it
out
when
cold.
2124.
Red
Currant
Jelly.
With
three
parts
of
fine
ripe
red
currants
mix
one
of
white
currants;
put
them
into
a
clean
preserving-pan,
and
stir
them
gently
over
a
clear
fire
until
the
juice
flows
from
them
freely;
then
turn
them
in
a
fine
hair
sieve,
and
let
them
drain
well,
but
without
pressure.
Pass
the
juice
through
a
folded
muslin,
or
a
jelly
bag;
weigh
it,
and
then
boil
it
fast
for
a
quarter
of
an
hour;
add
for
each
pound,
eight
ounces
of
sugar
coarsely
powdered,
stir
this
to
it
off
the
fire
until
it
is
dissolved,
give
the
jelly
eight
minutes
more
of
quick
boiling,
and
pour
it
out.
It
will
be
firm,
and
of
excellent
colour
and
flavour.
Be
sure
to
clean
off
the
scum
as
it
rises,
both
before
and
after
the
sugar
is
put
in,
or
the
preserve
will
not
be
clear.
Juice
of
red
currants,
three
pounds;
juice
of
white
currants,
one
pound:
fifteen
minutes.
Sugar,
two
pounds:
eight
minutes.
An
excellent
jelly
may
be
made
with
equal
parts
of
the
juice
of
red
and
of
white
currants,
and
of
raspberries,
with
the
same
proportion
of
sugar
and
degree
of
boiling
as
mentioned
in
the
foregoing
receipt.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
