BLANC-MANGE

n. Bla®-ma3n?zh", Fr.. blanc-manger. Sp., blanco-manjar, manjar-blanco. Lit., white food; a jelly usually prepared by simmering 1 oz. of isingla , 2 or 3 oz. of sugar, and certain fiavoring substances (grated bitter almonds, cinnamon, orange-peel, or lemon-peel) in about a pint of milk until the gelatin is di olved, when the liquid is strained and allowed to gelatinize, after which the ma is melted again at a gentle heat and poured into molds to solidify. [A, 377, ar b.-m. A variety made with rice instead of isingla . [A, 377.|—Transparent b.-m. Flavored jelly. [A, 377.]—West Indian b.-m. B.-m. made with arrow-root instead of isingla . [A, 377.]