Solution Manual for Design of Fluid Thermal Systems SI

Edition 4th Edition by Janna ISBN 1305076079

9781305076075
Full link download:
Solution Manual:

https://testbankpack.com/p/solution-manual-for-design-of-fluid-thermal-systems-si-
edition-4th-edition-by-janna-isbn-1305076079-9781305076075/

Chapter 2
Density, Specific Gravity, Specific Weight
1. What is the specific gravity of 38◦API oil?
141.5 141.5
38◦API oil sp.gr. = =
131.5+◦API 131.5 + 38

sp. gr. = = 0.835

169.5

2. The specific gravity of manometer gage oil is 0.826. What is its density and its ◦API rating?

sp. gr. = 0.826;

ρ = 1000(0.826) = 826 kg/m3

ρ = 62.4(0.826) = 51.54 lbm/ft3

141.5 141.5
sp. gr. = 131.5 + ◦API =
131.5+◦API 0.826

◦
API = 171.3 − 131.5; ◦
API = 39.8 ◦ API ≈ 40◦ API

3. What is the difference in density between a 50◦API oil and a 40◦API oil?
141.5 141.5
sp. gr. = = = 0.7796 for a 50◦ oil
131.5 + ◦API 131.5 + 50

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2-1
 141.5 141.5
sp. gr. = =
131.5 + 40 = 0.826 for a 40◦ oil
131.5 + ◦API

0.825 − 0.7796 = 0.0455 density difference

4. A 35◦API oil has a viscosity of 0.825 N s/·m2. Express its viscosity in Saybolt Universal Seconds
(SUS).

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2-2
 141.5 141.5
◦ =
35 AFI oil sp. gr. = 131.5 + 35 = 0.850
131.5 + ◦API

μgc 0.825
μ = 0.825 N·s/m2 ν= = = 10 × 10−4
ρ 0.850(1000)

Highly viscous; try

ν = 0.2158 × 10−6(SUS) if SUS > 215

10 × 10−4
SUS = = 4633 SUS
0.2158 × 10−6

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2-3
5. Air is collected in a 1.2 m3 container and weighed using a balance as indicated in Figure P2.5. On
the other end of the balance arm is 1.2 m3 of CO2. The air and the CO2 are at 27◦C and atmospheric
pressure. What is the difference in weight between these twovolumes?

air
FIGURE P2.5.

Air at 27◦C = 300 K has ρ = 1.177 kg/m3

CO2 at 27◦C = 300 K has ρ = 1.797 kg/m3
For a volume of 1.2 m3, the weight of air is
(1.177 kg/m3)(1.2m3)(9.81 m/s2) = 13.86 N
For CO2
(1.797 kg/m3)(1.2 m3)(9.81 m/s2) = 21.15 N
Weight difference is 21.15 − 13.86 = 7.29N

6. A container of castor oil is used to measure the density of a solid. The solid is cubical in shape,
30 mm ×30 mm × 30 mm, and weighs 9 N in air. While submerged, the object weighs 7 N. What is
the density of the liquid?

Castor Oil ρ = 960 kg/m3

buoyant force mgin air − mgsubmerged
= = ρg
volume V

9−7 1
ρ= = 7 551 kg/m3
(0.03)3 9.81

7. A brass cylinder (Sp. Gr.=8.5) has a diameter of 25.4 mm and a length of 101.6 mm. It is submerged
in a liquid of unknown density, as indicated in Figure P2.7. While submerged, the weight of the
cylinder is measured as 3.56 N. Determine the density of the liquid.

FIGURE P2.7.
submerged
object

Buoyant force = mgin air − mgsubmerged = mg − 0.8

buoyant force mg − 0.8 π D2 π 2 −5 3

= = ρg V = h = (0.0254) (0.1016) = 5.15 × 10 m

volume V 4 4
−5
mg = ρb V g = 8500(5.15 × 10 )(9.81) = 4.29 N
mg − 0.8 4.29 − 3.56
ρ= =
gV 9.81(5.15× 10−5)

ρ = 1454 kg/m3

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2-4
Viscosity
8. Actual tests on Vaseline yielded the following data:
Τin N/m2 0 200 600 1 000
dV/dy in 1/s 0 500 1 000 1 200
Determine the fluid type and the proper descriptive equation.

1200

1000

800
shear stress

600

400

200

1000 1500
strain rate

dVn
τ=K
dy

Can be done instantly with spreadsheet; hand calculations follow for comparison purposes:

dV/dy ln(dV/dy) τ ln τ ln(τ)· ln(dV/dy)

0 — 0 — ·
500 6.215 200 5.298 32.93
1000 6.908 600 6.397 44.19
1200 7.090 1000 6.908 48.98
Sum 20.21 18.60 126.1

m = 3 Summation (ln(dV/dy))2 = 136.6

3(126.1) − 20.21(18.60)
b= 1.766
=
1
3(136.6) − 20.212
18.60 20.21
b= − 1.766 = −5.697
0
3 3
K = exp(b0) = 0.00336; n = b1 = 1.766

1.766
dV dV
τ = τo + K = 0.00336
dy dy

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2-5
9. A popular mayonnaise is tested with a viscometer and the following data wereobtained:
τ in g/cm2 40 100 140 180
dV/dy in rev/s 0 3 7 15
Determine the fluid type and the proper descriptive equation.
The topmost line is the given data, but to curve fit, we subtract 40 from all shear stress readings.

200
180
160

140
shear stress

120
100
80
60
40
20

10 15 20
strain rate

dV n dV n
τ = τo + K which becomes τ = τ − τo = K
dy dy

Can be done instantly with spreadsheet; hand calculations:

dV/dy ln(dV/dy) τ τ ln τ ln(τ )·ln(dV/dy)

0 — 40 0 — —
3 1.099 100 60 4.094 4.499
7 1.946 140 100 4.605 8.961
15 2.708 180 140 4.942 13.38
Sum 5.753 13.64 26.84

m = 3 Summation (ln(dV/dy))2 = 12.33

3(26.84) − 5.753(13.64)
b= 0.526
=
1
3(12.33) − 5.7532
13.64 5.753
b0 = − 0.526 = 3.537
3 3

K = exp(b0) = 34.37; n = b1 = 0.526

0.526
dV dV
τ = τo + K = 40 + 34.37
dy dy

where dV/dy is in rev/s and τ in g/cm2; these are not standard units.

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2-6
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2-5
10. A cod-liver oil emulsion is tested with a viscometer and the following data were obtained:
τ in 0 40 60 80 120
dV/dy in rev/s 0 0.5 1.7 3 6
Graph the data and determine the fluid type. Derive the descriptive equation.

Cod liver oil; graph excludes the first data point.

140

120

100
shear stress

80

60

40

20

strain rate

dV n
τ=K
dy

Can be done instantly with spreadsheet; hand calculations:

dV/dy ln(dV/dy) τ ln τ ln(τ)· ln(dV/dy)

0.5 −0.6931 40 3.689 −2.557
1.7 0.5306 60 4.094 2.172
3 1.099 80 4.382 4.816
6 1.792 120 4.787 8.578
Sum 2.729 16.95 13.01

m = 4 Summation (ln(dV/dy))2 = 5.181

4(13.01) − 2.729(16.95)
b= 0.4356
=
1
4(5.181) − 2.7292
16.95 2.729
b= − 0.4356 = 3.537
0
4 4
K = exp(b0) = 51.43; n = b1 = 0.4356

0.4356
dV dV
τ = τo + K = 51.43
dy dy

where dV/dy is in rev/s and τ in lbf/ft2; these are not standard units.

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2-5
11. A rotating cup viscometer has an inner cylinder diameter of 50.8 mm and the gap between cups is
5.08 mm. The inner cylinder length is 63.5 mm. The viscometer is used to obtain viscosity data on a
Newtonian liquid. When the inner cylinder rotates at 10 rev/min, the torque on the inner cylinder is
measured to be 0.01243 mN-m. Calculate the viscosity of the fluid. If the fluid density is 850 kg/m3,
calculate the kinematic viscosity.

Rotating cup viscometer R = 25.4 mm

δ = 5.08 mm L = 63.5 mm
dV
ω = (10 rev/min)·(2π rad/rev)(1 min /60 s) = 1.047 rad/s =
dy

T = 0.01243 × 10−3 N-m

ρ = 850 kg/m3
Tδ
μ=
2π R2(R + δ)Lω

1.243 × 10−5 × 5.08 × 10−3

μ=
2π(0.0254)2(0.0254 + 5.08 × 10−3)(0.0635)(1.047)

μ = 7.7 × 10−3 Pa·s

7.7 × 10−3 2
v= = 9.762 × 10−5 ft /s 9.06 × 10−6 m2/s
850

12. A rotating cup viscometer has an inner cylinder whose diameter is 38 mm and whose length is 80 mm.
The outer cylinder has a diameter of 42 mm. The viscometer is used to measure the viscosity of a
liquid. When the outer cylinder rotates at 12 rev/min, the torque on the inner cylinder is measured
to be 4 × 10−6 N·m. Determine the kinematic viscosity of the fluid if its density is 1 000 kg/m3.

R = 38/2 = 0.019 m; L = 0.08 m

Routside = 42/2 = 21 mm

δ = 21 − 19 = 2 mm = 0.002 m
ω = (12 rev/min)(2π/60) = 1.26 rad/s

T = 3.8 × 10−6N·m ρ = 1 000 kg/m3

Tδ 3.8 × 10−6(0.002)
μ= =
2π R2(R + δ)(Lω) 2π(0.019)2(0.019 + 0.002)(0.08)(1.26)
μ = 1.58 × 10−3N·s/m2

1.58 × 10−3
v= ρ = = 1.58 × 10−6 m2/s
1 000

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2-
6
13. A rotating cup viscometer has an inner cylinder diameter of 57.15 mm and an outer cylinder diameter
of 62.25 mm. The inner cylinder length is 76.2 mm. When the inner cylinder rotates at 15 rev/min,
what is the expected torque reading if the fluid is propylene glycol?

D = 57.15 mm R = 28.58 mm 2(R + δ) = 62.25 mm

R + δ = 31.125

δ = 2.545 mm ρ = 968 kg/m3 μ = 0.0421 Pa·s

ω = (15 rev/ min)(2π/60) = 1.572 rad/s

2π R2(R + δ)(Lω)μ 2π(0.02858)2(0.031125)(0.0762)(1.571)(0.0421)

T= =
δ 0.002545

T = 3.16 × 10−4N-m

14. A capillary tube viscometer is used to measure the viscosity of water (density is 1000 kg/m3, vis-
cosity is 0.89×103 N s·/ m2) for calibration purposes. The capillary tube inside diameter must be
selected so that laminar flow conditions (i.e., VD/v < 2 100) exist during the test. For values of
L = 76.2 mm and z = 254 mm, determine the maximum tube size permissible.

Capillary tube viscometer V z π R4 3

= ρg ρ = 1000 kg/m
t L 8μ
μ = 0.89 × 10−3N·s/m2

z = 0.254 m L = 0.0762 m
V
= Volume flow rate = AV = πR2V; substituting into the equation,
t

2 z π R4 z R2
πR V = ρg Rearrange and solve for V, V = ρg
L 8μ L 8μ
The limiting value is Re < 2100; using equality,
V(2R) ρV(2R)
= 2100; = 2100 or
ν μ

2100μ z R2 3
V
= = ρg Rearrange and solve for R
2ρR L 8μ
2100μ2(8)(L) 2100(0.89× 10−3 )2 (8)(0.0762)
R3 = =
2ρ2 gz 2(1000)2(9.81)(0.254)

R3 = 2.035 × 10−10 or

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2-7
 Any larger, flow no longer laminar
R = 5.88 × 10−4 m = 0.588 mm

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2-
8
15. A Saybolt viscometer is used to measure oil viscosity and the time required for 6× 10−5 m3 of oil
to pass through a standard orifice is 180 SUS. The specific gravity of the oil is found as 44 ◦API.
Determine the absolute viscosity of the oil.

For 180 SUS,

155 × 10−6
ν = 0.223 × 10 (180) −
−6 = 3.928 × 10−5 m2/s
180

141.5
44◦API oil; sp.gr. = = 0.8063;ρ = 806.3 kg/m3
131.5 + 44

μ = ρν = 806.3(3.928 × 10−2) = 3.167 × 10−2N·s/m2

16. A 104 m3 capillary tube viscometer is used to measure the viscosity of a liquid. For values of
L = 40 mm, z =250 mm, and D = 0.8 mm, determine the viscosity of the liquid. The time

recorded for the experiment is 12 seconds.

zπR4g 0.25π(0.000 8/2)4(9.81)

ν= t= (12)
8LV 8(0.04)(10 × 10−6)

ν = 7.39 × 10−7 m2/s

17. A Saybolt viscometer is used to obtain oil viscosity data. The time required for 60 ml of oil to pass
through the orifice is 70 SUS. Calculate the kinematic viscosity of the oil. If the specific gravity of
the oil is 35◦API, find also its absolute viscosity.

For 70 SUS,

185 × 10−6
ν = 0.224 × 10−6 (70) −
70

ν = 1.304 × 10−5 m2/s

35◦API oil
141.5
sp. gr. = = 0.8498 ρ = 849.8 kg/m3

131.5 + 35
ρv
μ= = 849.8(1.304 × 10−5)

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2-9
 gc

μ = 1.108 × 10−2N·s/m2

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2-
10
18. A 2-mm diameter ball bearing is dropped into a container of glycerine. How long will it take the
bearing to fall a distance of 1 m?

ρs D2 L
μ= − 1 ρg V= L = 1 m D = 2 mm = 0.002m
ρ 18V t

ρs = 7900 kg/m3 ρ = 1 263 μ = 950 × 10−3 Pa·s

ρ D2 7.9 2 1
s
(1 263)(9.81)(0.002 )
V = − 1 ρg = −1 18(950 × 10−3)
ρ 18μ 1.263
V = 0.0152m/s

ρVD 1 263(0.015 2)(0.002)

Check on Re = = = 0.04 < 1 OK
μ 950 × 10−3

L 1
= 0.015 2; t =
t 0.015 2

t = 65.8s

19. A 3.175 mm diameter ball bearing is dropped into a viscous oil. The terminal velocity of the sphere
is measured as 40.6 mm/s. What is the kinematic viscosity of the oil if its density is 800 kg/m3?
ρs
μ= − D2 L . × −3 m/s D = 0.003175 m
ρ

1 g V= = 40 6 10
ρ 18V t

ρs = 7900 kg/m3

μ ρs gD2 7900 (9.81)(0.003175)2

ν= = − 1 = −1 18(40.6 × 10−3)
ρ ρ 18V 800

ν = 1.204 × 10−3m2/s

VD 40.6 × 10−3(0.003175)
Check on Re = = = 0.107 < 1 OK
ν 1.204 × 10−3

Pressure and Its Measurement

20. A mercury manometer is used to measure pressure at the bottom of a tank containing acetone, as
shown in Figure P2.20. The manometer is to be replaced with a gage. What is the expected reading
in psig if Δh = 127 mm and x = 50.8mm?

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Another random document with
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more recent invention, called the Belgrave
mould (which is to be had of the originators,
Messrs. Temple and Reynolds, Princes
Street, Cavendish Square, and also at 80,
Motcomb Street, Belgrave Square), is of
superior construction for the purpose, as it
contains a large central cylinder and six
smaller ones, which when withdrawn, after
the jelly—which should be poured round,
but not into them—is set, leave vacancies
which can be filled either with jelly of another colour, or with fruit of
different kinds (which must be secured in its place with just liquid
jelly poured carefully in after it is arranged), or with blanc-mange, or
any other isinglass-cream. The space occupied by the larger cylinder
may be left empty, or filled, before the jelly is served, with white or
with pale-tinted whipped cream. Water, only sufficiently warm to
detach the jelly from them without heating or melting it, must be
poured into the cylinders to unfix them; and to loosen the whole so
as to unmould it easily, a cloth wrung out of very hot water must be
wound round it, or the mould must be dipped quickly into some
which is nearly or quite boiling. A dish should then be laid on it, it
should be carefully reversed, and the mould lifted from it gently. It will
sometimes require a slight sharp blow to detach it quite.
Italian jelly is made by half filling a mould of convenient form, and
laying round upon it in a chain, as soon as it is set, some blanc-
mange made rather firm, and cut of equal thickness and size, with a
small round cutter; the mould is then filled with the remainder of the
jelly, which must be nearly cold, but not beginning to set. Branched
morella cherries, drained very dry, are sometimes dropped into
moulds of pale jelly; and fruits, either fresh or preserved, are
arranged in them with exceedingly good effect when skilfully
managed; but this is best accomplished by having a mould for the
purpose, with another of smaller size fixed in it by means of slight
wires, which hook on to the edge of the outer one. By pouring water
into this it may easily be detached from the jelly; the fruit is then to
be placed in the space left by it, and the whole filled up with more
jelly: to give the proper effect, it must be recollected that the dish will
be reversed when sent to table.
 QUEEN MAB’S PUDDING.

(An Elegant Summer Dish.)

Throw into a pint of new milk the thin rind of a small lemon, and six
or eight bitter almonds, blanched and bruised; or substitute for these
half a pod of vanilla cut small, heat it slowly by the side of the fire,
and keep it at the point of boiling until it is strongly flavoured, then
add a small pinch of salt, and three-quarters of an ounce of the finest
isinglass, or a full ounce should the weather be extremely warm;
when this is dissolved, strain the milk through a muslin, and put it
into a clean saucepan, with from four to five ounces and a half of
sugar in lumps, and half a pint of rich cream; give the whole one boil,
and then stir it, briskly and by degrees, to the well-beaten yolks of six
fresh eggs; next, thicken the mixture as a custard, over a gentle fire,
but do not hazard its curdling; when it is of tolerable consistence,
pour it out, and continue the stirring until it is half cold, then mix with
it an ounce and a half of candied citron, cut in small spikes, and a
couple of ounces of dried cherries, and pour it into a mould rubbed
with a drop of oil: when turned out it will have the appearance of a
pudding. From two to three ounces of preserved ginger, well drained
and sliced, may be substituted for the cherries, and an ounce of
pistachio-nuts, blanched and split, for the citron; these will make an
elegant variety of the dish, and the syrup of the ginger, poured round
as sauce, will be a further improvement. Currants steamed until
tender, and candied orange or lemon-rind, are often used instead of
the cherries, and the well-sweetened juice of strawberries,
raspberries (white or red), apricots, peaches, or syrup of pine-apple,
will make an agreeable sauce; a small quantity of this last will also
give a delicious flavour to the pudding itself, when mixed with the
other ingredients. Cream may be substituted entirely for the milk,
when its richness is considered desirable.
New milk, 1 pint; rind 1 small lemon; bitter almonds, 6 to 8 (or,
vanilla, 1/2 pod); salt, few grains; isinglass, 3/4 oz. (1 oz. in sultry
weather); sugar, 4-1/2 oz.; cream, 1/2 pint; yolks, 6 eggs; dried
cherries, 2 oz.; candied citron, 1-1/2 oz.; (or, preserved ginger, 2 to 3
oz., and the syrup as sauce, and 1 oz. of blanched pistachio-nuts; or
4 oz. currants, steamed 20 minutes, and 2 oz. candied orange-rind).
For sauce, sweetened juice of strawberries, raspberries, or plums, or
pine apple syrup.
Obs.—The currants should be steamed in an earthen cullender,
placed over a saucepan of boiling water, and covered with the lid. It
will be a great improvement to place the pudding over ice for an hour
before it is served.
 NESSELRÔDE CREAM.

Shell and blanch (see page 342) twenty-four fine Spanish

chestnuts, and put them with three-quarters of a pint of water into a
small and delicately clean saucepan. When they have simmered
from six to eight minutes, add to them two ounces of fine sugar, and
let them stew very gently until they are perfectly tender; then drain
them from the water, pound them, while still warm, to a smooth
paste, and press them through the back of a fine sieve. While this is
being done, dissolve half an ounce of isinglass in two or three
spoonsful of water, and put to it as much cream as will, with the
small quantity of water used, make half a pint, two ounces of sugar,
about the third of a pod of vanilla, cut small, and well bruised, and a
strip or two of fresh lemon-rind, pared extremely thin. Give these a
minute’s boil, and then keep them quite hot by the side of the fire,
until a strong flavour of the vanilla is obtained. Now, mix gradually
with the chestnuts half a pint of rich, unboiled cream, strain the other
half pint through a fine muslin, and work the whole well together until
it becomes very thick; then stir to it a couple of ounces of dried
cherries, cut into quarters, and two of candied citron, divided into
very small dice. Press the mixture into a mould which has been
rubbed with a particle of the purest salad-oil, and in a few hours it will
be ready for table. The cream should be sufficiently stiff, when the
fruit is added, to prevent its sinking to the bottom, and both kinds
should be dry when they are used.
Chestnuts, large, 24; water, 3/4 pint; sugar, 2 oz.; isinglass, 1/2
oz.; water, 3 to 4 tablespoonsful; cream, nearly 1/2 pint; vanilla, 1/3
of pod; lemon-rind, 1/4 of 1 large: infuse 20 minutes or more.
Unboiled cream, 1/2 pint; dried cherries, 2 oz.; candied citron, 2 oz.
Obs.—When vanilla cannot easily be obtained, a little noyau may
be substituted for it, but a full weight of isinglass must then be used.
 CRÊME À LA COMTESSE, OR THE COUNTESS’S CREAM.

Prepare as above, boil and pound, eighteen fine sound chestnuts;

mix with them gradually, after they have been pressed through a fine
sieve, half a pint of rich sweet cream; dissolve in half a pint of new
milk a half-ounce of isinglass, then add to them from six to eight
bitter almonds, blanched and bruised, with two-thirds of the rind of a
small lemon, cut extremely thin, and two ounces and a half of sugar;
let these simmer gently for five minutes, and then remain by the side
of the fire for awhile. When the milk is strongly flavoured, strain it
through muslin, press the whole of it through, and stir it by degrees
to the chestnuts and cream; beat the mixture smooth, and when it
begins to thicken, put it into a mould rubbed with oil, or into one
which has been dipped in water and shaken nearly free of the
moisture. If set into a cool place, it will be ready for table in six or
eight hours. It has a pretty appearance when partially stuck with
pistachio-nuts, blanched, dried, and cut in spikes, their bright green
colour rendering them very ornamental to dishes of this kind: as they
are, however, much more expensive than almonds, they can be used
more sparingly, or intermingled with spikes of the firm outer rind of
candied citron.
Chestnuts, 18; water, full 1/2 pint; sugar, 1 oz.: 15 to 25 minutes,
or more. Cream, 1/2 pint; new milk, 1/2 pint; isinglass, 1/2 oz.; bitter
almonds, 6 to 8; lemon-rind, two-thirds of 1; sugar, 2-1/2 oz.[161]
161. The proportions both of this and of the preceding cream must be increased
for a large mould.

Obs.—This is a very delicate kind of sweet dish, which we can

particularly recommend to our readers; it may be rendered more
recherché by a flavouring of maraschino, but must then have a little
addition of isinglass. The preparation, without this last ingredient, will
be found excellent iced.
 AN EXCELLENT TRIFLE.

Take equal parts of wine and brandy, about a wineglassful of each,

or two-thirds of good sherry or Madeira, and one of spirit, and soak
in the mixture four sponge-biscuits, and half a pound of macaroons
and ratifias; cover the bottom of the trifle-dish with part of these, and
pour upon them a full pint of rich boiled custard made with three-
quarters of a pint, or rather more, of milk and cream taken in equal
portions, and six eggs; and sweetened, flavoured and thickened by
the receipt of page 481; lay the remainder of the soaked cakes upon
it, and pile over the whole, to the depth of two or three inches, the
whipped syllabub of page 476, previously well drained; then sweeten
and flavour slightly with wine only, less than half a pint of thin cream
(or of cream and milk mixed); wash and wipe the whisk, and whip it
to the lightest possible froth: take it off with a skimmer and heap it
gently over the trifle.
Macaroons and ratifias, 1/2 lb.; wine and brandy mixed, 1/4 pint;
rich boiled custard, 1 pint; whipped syllabub (see page 476); light
froth to cover the whole, short 1/2 pint of cream and milk mixed;
sugar, dessertspoonful; wine, 1/2 glassful.
 SWISS CREAM, OR TRIFLE.

(Very Good.)
Flavour pleasantly with and cinnamon, a pint of rich cream, after
having taken from it as much as will mix smoothly to a thin batter
four teaspoonsful of the finest flour; sweeten it with six ounces of
well-refined sugar in lumps; place it over a clear fire in a delicately
clean saucepan, and when it boils stir in the flour, and simmer it for
four or five minutes, stirring it gently without ceasing; then pour it out,
and when it is quite cold mix with it by degrees the strained juice of
two moderate-sized and very fresh lemons. Take a quarter of a
pound of macaroons, cover the bottom of a glass dish with a portion
of them, pour in a part of the cream, lay the remainder of the
macaroons upon it, add the rest of the cream, and ornament it with
candied citron sliced thin. It should be made the day before it is
wanted for table. The requisite flavour may be given to this dish by
infusing in the cream the very thin rind of a lemon, and part of a stick
of cinnamon slightly bruised, and then straining it before the flour is
added; or, these and the sugar may be boiled together with two or
three spoonsful of water, to a strongly flavoured syrup, which, after
having been passed through a muslin strainer, may be stirred into
the cream. Some cooks boil the cinnamon and the grated rind of a
lemon with all the other ingredients, but the cream has then to be
pressed through a sieve after it is made, a process which it is always
desirable to avoid. It may be flavoured with vanilla and maraschino,
or with orange-blossoms at pleasure; but is excellent made as
above.
Rich cream, 1 pint; sugar, 6 oz.; rind, 1 lemon; cinnamon, 1
drachm; flour, 4 teaspoonsful; juice, 2 lemons; macaroons, 4 oz.;
candied citron, 1 to 2 oz.
 TIPSY CAKE, OR BRANDY TRIFLE.

The old-fashioned mode of preparing this dish was to soak a light

sponge or Savoy cake in as much good French brandy as it could
absorb; then, to stick it full of blanched almonds cut into whole-length
spikes, and to pour a rich cold boiled custard round it. It is more
usual now to pour white wine over the cake, or a mixture of wine and
brandy; with this the juice of half a lemon is sometimes mixed.

Chantilly Basket.
 FILLED WITH WHIPPED CREAM AND FRESH STRAWBERRIES.

Take a mould of any sort that will serve to form the basket on, just
dip the edge of some macaroons into melted barley sugar, and
fasten them together with it; take it out of the mould, keep it in a dry
place until wanted, then fill it high with whipped strawberry cream
which has been drained on a sieve from the preceding day, and stick
very fine ripe strawberries over it. It should not filled until just before
it is served.
 VERY GOOD LEMON CREAMS MADE WITHOUT CREAM.

Pour over the very thin rinds of two moderate-sized but perfectly
sound fresh lemons and six ounces of sugar, half a pint of spring
water, and let them remain for six hours: then add the strained juice
of the lemons, and five fresh eggs well beaten and also strained;
take out the lemon-rind, and stir the mixture without ceasing over a
gentle fire until it has boiled softly from six to eight minutes: it will not
curdle as it would did milk supply the place of the water and lemon-
juice. The creams are, we think, more delicate, though not quite so
thick, when the yolks only of six eggs are used for them. They will
keep well for nearly a week in really cold weather.
Rinds of lemons, 2; sugar, 6 oz. (or 8 when a very sweet dish is
preferred); cold water, 1/2 pint: 6 hours. Juice of lemons, 2; eggs, 5:
to be boiled softly 6 to 8 minutes.
Obs.—Lemon creams may, on occasion, be more expeditiously
prepared, by rasping the rind of the fruit upon the sugar which is
used for them; or, by paring it thin, and boiling it for a few minutes
with the lemon-juice, sugar, and water, before they are stirred to the
eggs.
 FRUIT CREAMS, AND ITALIAN CREAMS.

These are very quickly and easily made, by mixing with good
cream a sufficient proportion of the sweetened juice of fresh fruit, or
of well-made fruit jelly or jam, to flavour it: a few drops of prepared
cochineal may be added to deepen the colour when it is required for
any particular purpose. A quarter of a pint of strawberry or of
raspberry jelly will fully flavour a pint of cream: a very little lemon-
juice improves almost all compositions of this kind. When jam is
used it must first be gradually mixed with the cream, and then
worked through a sieve, to take out the seed or skin of the fruit. All
fresh juice, for this purpose, must of course, be cold; that of
strawberries is best obtained by crushing the fruit and strewing sugar
over it. Peaches, pine-apple, apricots, or nectarines, may be
simmered for a few minutes in a little syrup, and this, drained well
from them, will serve extremely well to mix with the cream when it
has become thoroughly cold: the lemon-juice should be added to all
of these. When the ingredients are well blended, lightly whisk or mill
them to a froth; take this off with a skimmer as it rises, and lay it
upon a fine sieve reversed, to drain, or if it is to be served in glasses,
fill them with it at once.
Italian creams are either fruit-flavoured only, or mixed with wine
like syllabubs, then whisked to a stiff froth and put into a perforated
mould, into which a muslin is first laid; or into a small hair-sieve
(which must also first be lined with the muslin), and left to drain until
the following day, when the cream must be very gently turned out,
and dished, and garnished, as fancy may direct.
 VERY SUPERIOR WHIPPED SYLLABUBS.

Weigh seven ounces of fine sugar and rasp on it the rinds of two
fresh sound lemons of good size, then pound or roll it to powder, and
put it into a bowl with the strained juice of the lemons, two large
glasses of sherry, and two of brandy; when the sugar is dissolved
add a pint of very fresh cream, and whisk or mill the mixture well;
take off the froth as it rises, and put it into glasses. These syllabubs
will remain good for several days, and should always be made if
possible, four-and-twenty hours before they are wanted for table.
The full flavour of the lemon-rind is obtained with less trouble than in
rasping, by paring it very thin indeed, and infusing it for some hours
in the juice of the fruit.
Sugar, 7 oz.; rind and juice of lemons, 2; sherry, 2 large
wineglassesful; brandy, 2 wineglassesful; cream, 1 pint.
Obs.—These proportions are sufficient for two dozens or more of
syllabubs: they are often made with almost equal quantities of wine
and cream, but are considered less wholesome without a portion of
brandy.
 BLANC-MANGES.

GOOD COMMON BLANC-MANGE, OR BLANC-MANGER.

(Author’s Receipt.)
Infuse for an hour in a pint
and a half of new milk the very
thin rind of one small, or of half a
large lemon and four or five
bitter almonds, blanched and
bruised,[162] then add two
ounces of sugar, or rather more
for persons who like the blanc-
mange very sweet, and an
ounce and a half of isinglass. Blanc-mange or Cake Mould.
Boil them gently over a clear
fire, stirring them often until this last is dissolved; take off the scum,
stir in half a pint, or rather more, of rich cream, and strain the blanc-
mange into a bowl; it should be moved gently with a spoon until
nearly cold to prevent the cream from settling on the surface. Before
it is moulded, mix with it by degrees a wineglassful of brandy.
162. These should always be very sparingly used.
New milk, 1-1/2 pint; rind of lemon, 1/2 large or whole small; bitter
almonds, 8: infuse 1 hour. Sugar, 2 to 3 oz.; isinglass, 1-1/2 oz.: 10
minutes. Cream, 1/2 pint; brandy, 1 wineglassful.
 RICHER BLANC-MANGE.

A pint of good cream with a pint of new milk, sweetened and

flavoured as above (or in any other manner which good taste may
dictate), with a little additional sugar, and the same proportion of
isinglass, will make very good blanc-mange. Two ounces of Jordan
almonds may be pounded and mixed with it, but they are not needed
with the cream.
JAUMANGE, OR JAUNE MANGER, SOMETIMES CALLED DUTCH
FLUMMERY.

Pour on the very thin rind of a large lemon and half a pound of
sugar broken small, a pint of water, and keep them stirred over a
gentle fire until they have simmered for three or four minutes, then
leave the saucepan by the side of the stove that the syrup may taste
well of the lemon. In ten or fifteen minutes afterwards add two
ounces of isinglass, and stir the mixture often until this is dissolved,
then throw in the strained juice of four sound moderate-sized
lemons, and a pint of sherry; mix the whole briskly with the beaten
yolks of eight fresh eggs, and pass it through a delicately clean hair-
sieve: next thicken it in a jar or jug placed in a pan of boiling water,
turn it into a bowl, and when it has become cool and been allowed to
settle for a minute or two, pour it into moulds which have been laid in
water. Some persons add a small glass of brandy to it, and deduct
so much from the quantity of water.
Rind of 1 lemon; sugar, 8 oz.; water, 1 pint: 3 or 4 minutes.
Isinglass, 2 oz.; juice, 4 lemons; yolks of eggs, 8; wine, 1 pint;
brandy (at pleasure), 1 wineglassful.
 EXTREMELY GOOD STRAWBERRY BLANC-MANGE, OR
BAVARIAN CREAM.

Crush slightly with a silver or wooden spoon, a quart, measured

without their stalks, of fresh and richly-flavoured strawberries; strew
over them eight ounces of pounded sugar, and let them stand for
three or four hours; then turn them on to a fine hair-sieve reversed,
and rub them through it. Melt over a gentle fire two ounces of the
best isinglass in a pint of new milk, and sweeten it with four ounces
of sugar; strain it through a muslin, and mix it with a pint and a
quarter of sweet thick cream; keep these stirred until they are nearly
or quite cold, then pour them gradually to the strawberries, whisking
them briskly together; and last of all throw in, by small portions, the
strained juice of a fine sound lemon. Mould the blanc-mange, and
set it in a very cool place for twelve hours or more before it is served.
Strawberries stalked, 1 quart; sugar, 8 oz.; isinglass, 2 oz.; new
milk, 1 pint; sugar, 4 oz.; cream, 1-1/4 pint; juice, 1 lemon.
Obs.—We have retained here the old-fashioned name of blanc-
mange (or blanc-manger) because it is more familiar to many
English readers than any of recent introduction; but moulded
strawberry-cream would be more appropriate; as nothing can
properly be called blanc manger which is not white. By mingling the
cream, after it has been whisked, or whipped, to the other
ingredients, the preparation becomes what is called un Fromage
Bavarois, or Bavarian cream, sometimes simply, une Bavaroise.
 QUINCE BLANC-MANGE.

(Delicious.)
This, if carefully made, and with ripe quinces, is one of the most
richly-flavoured preparations of fruit that we have ever tasted; and
the receipt, we may venture to say, will be altogether new to the
reader. Dissolve in a pint of prepared juice of quinces (see page
456), an ounce of the best isinglass; next, add ten ounces of sugar,
roughly pounded, and stir these together gently over a clear fire,
from twenty to thirty minutes, or until the juice jellies in falling from
the spoon. Remove the scum carefully, and pour the boiling jelly
gradually to half a pint of thick cream, stirring them briskly together
as they are mixed: they must be stirred until very nearly cold, and
then poured into a mould which has been rubbed in every part with
the smallest possible quantity of very pure salad oil, or if more
convenient, into one that has been dipped into cold water.
Obs.—This blanc-manger which we had made originally on the
thought of the moment for a friend, proved so very rich in flavour,
that we inserted the exact receipt for it, as we had had it made on
our first trial; but it might be simplified by merely boiling the juice,
sugar, and isinglass, together for a few minutes, and then mixing
them with the cream. An ounce and a half of isinglass and three-
quarters of a pint of cream might then be used for it. The juice of
other fruit may be substituted for that of the quinces.
Juice of quinces, 1 pint; isinglass, 1 oz.: 5 to 10 minutes. Sugar, 10
oz.: 20 to 30 minutes. Cream, 1/2 pint.
 QUINCE BLANC-MANGE, WITH ALMOND CREAM.

When cream is not procurable, which will sometimes happen in

the depth of winter, almonds, if plentifully used, will afford a very
good substitute, though the finer blanc-mange is made from the
foregoing receipt. On four ounces of almonds, blanched and beaten
to the smoothest paste, and moistened in the pounding with a few
drops of water, to prevent their oiling, pour a pint of boiling quince-
juice; stir them together, and turn them into a strong cloth, of which
let the ends be held and twisted different ways by two persons, to
express the cream from the almonds; put the juice again on the fire,
with half a pound of sugar, and when it boils, throw in nearly an
ounce of fine isinglass; simmer the whole for five minutes, take off
the scum, stir the blanc-mange until it is nearly cold, then mould it for
table. Increase the quantity both of this and of the preceding blanc-
mange, when a large dish of either is required.
Quince-juice, 1 pint; Jordan almond, 4 oz.; sugar, 1/2 lb; isinglass,
nearly 1 oz: 5 minutes.
 APRICOT BLANC-MANGE, OR CRÊME PARISIENNE.

Dissolve gently an ounce of fine isinglass in a pint of new milk or

of thin cream, and strain it through a folded muslin; put it into a clean
saucepan, with three ounces of sugar, broken into small lumps, and
when it boils, stir to it half a pint of rich cream; add it, at first by
spoonsful only, to eight ounces of the finest apricot jam, mix them
very smoothly, and stir the whole until it is nearly cold that the jam
may not sink to the bottom of the mould: a tablespoonful of lemon-
juice will improve the flavour.
When cream is scarce, use milk instead, with an additional quarter
of an ounce of isinglass, and enrich it by pouring it boiling on the
same proportion of almonds as for the second quince blanc-mange
(see page 478). Cream can in all cases be substituted entirely for the
milk, when a very rich preparation is desired. Peach jam will answer
admirably for this receipt; but none of any kind should be used for it
which has not been passed through a sieve when made.
Isinglass, 1 oz.; new milk, 1 pint; cream, 1/2 pint; sugar, 3 oz.;
apricot jam, 1/2 lb.; lemon-juice, 1 tablespoonful. Or, peach jam, 1/2
lb.; cream, 1-1/2 pint.