BLANCHING

a term with two chief food meanings—(1) specifically, to whiten, or make white, with or without any culinary proce ; and (2) to seald or parboil, which frequently ‘‘whitens’’ but does not alwavs have that effect. These two meanings have been carried over from identical French uses of the verb blanchir. In agriculture, the stalks of celery (for example) are ‘‘blanched,’’ or whitened, by banking earth or putting planks alongside or around them while growing, to keep the sun off. The proce also makes them more tender and more delicate in flavor. In cookery, mush roon is, artichoke bottoms, ete., are ‘‘blanched,’’ or ‘‘whitened,’’ by placing them in cold water containing a little lemon juice, butter, and salt, and bringing to a boil. Almonds are blanched by dipping in boiling water and then removing the skins. ‘ For the parboiling significance, see in, the article on Cookery, and also references in CANNED Goops. BLANC-MANGE (from the French blane-manger, ‘‘white eating’’), a pudding or jelly made of gelatin (or ‘‘Trish mo ,’’ ete.) and milk. Cornstareh, ground ree, arrowroot, ete, are, however, frequently substituted. Transparent blane-mange, the title then being a misnomer, is a clear, flavored jelly.