Evening Republican, Volume 19, Number 110, Rensselaer, Jasper County, 10 May 1915 — Calf’s-feet Blanc Mange. [ARTICLE]

Calf’s-feet Blanc Mange.

Clean and wash thoroughly. Put on to boil in four quarts of water (if all four feet are used) and reduce by boiling to one quart. Strain and stir in a cool place to become cold. When cold take off all the fat', remove all the settlings at the bottom. Put with the jellied meat one quart of good, fresh, sweet milk, sweeten with sugar to taste and flavor. If lemon peel, grated, or cinnamon is used for flavoring add it before boiling with milk, but If peach water, rose water or essence of lemon is to be used, add it (flavoring) after boiling with milk. Let the ingredients to be boiled do so for about ten minutes, then strain through a fine sieve into a pitcher and stir until it cools. While blood warm put into molds that have been previously wet with cold water to harden.