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Eggs in Jelly

Put one ounce of Cooper isinglass, in just enough water to cover it, over the fire, until it is all well dissolved; then sweeten one quart cream or milk, flavor with vanilla. Make a small hole in eight or nine eggs, empty the egg, and rinse them thoroughly, then strain the isinglass on the cream or milk, mix well, and fill the egg shells with this blanc mange, place the eggs in a pan of meal or bran to keep them steady until moulded. Soak the gelatine in cold water, as it will dissolve sooner.