Last book report of the school year. Abby chose to do hers on Little Women by Louisa May Alcott. As part of her presentation, Abby dressed the part of "Jo." Another part of the project called for Abby to find a reference to food in her chosen book, provide a recipe, and bring in a sample (optional). We (that is, Mom, the research assistant) found a passage about Blanc-mange, as follows: "Mother sent her love, and was glad if I could do anything for you. Meg wanted me to bring some of her blanc-mange; she makes it very nicely, and Beth thought her cats would be comforting." Abby and I decorated the Blanc-mange in Victorian fashion, using greenery and roses.

Blanc-mange

3 cups of milk, divided

1/4 cup cornstarch

1/2 cup white sugar

1 teaspoon vanilla extract (optional)

2 cinnamon sticks

1 lemon peel, cut into strips

1 pinch of cinnamon

3 ounces shaved semi-sweet chocolate, for garnish

Instructions: Place 1 cup of milk in saucepan.

Add lemon peel and cinnamon sticks. Bring milk to a simmer.

Meanwhile, whisk together cornstarch and sugar.

Add remaining milk to cornstarch mixture.

When milk begins to simmer, pour cornstarch mixture into it in a steady stream.

Incease heat and bring to gentle boil while whisking.

Allow mixture to boil for 20 seconds.

Remove from heat.

Remove cinnamon sticks and lemon peel.

Add pinch of ground cinnamon and vanilla.

Pour into dish or mold and refrigerate for at least 6 hours.

Garnish with chocolate before serving.

My grandmother taught me to make Blanc-mange using Irish Moss seaweed (Chondrus crispus) that is common along the Maine beaches. The seaweed provides the thickening agent in place of the corn starch, you see. We used to place the seaweed in cheesecloth and simmer it gently in milk until the carrageenan was extracted. We would then proceed as above.

Trivia: Carrageenan is used commercially in desserts, ice cream, sauces, beer, pates, processed meats, toothpaste, shampoo, cosmetics, air freshner gels, shoe polish, and biotech research. Approx. 80% of commercial carrageenan comes from the Phillippines where it is a big business.