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Apricots with Bavarian Blanc-Mange

Put an ounce of either superior gelatine dissolved or clarified isinglass (see ISINGLASS, TO CLARIFY) with a pint of cream or new milk. Squeeze the juice of a lemon over a tea-cupful of apricot jam, and mix with it very gradually four table-spoonfuls of milk. Stir all together for a few minutes; strain through coarse muslin, and when nearly cold, put it into a mould which has been previously soaked in water. Let it stand twelve hours in a cool place. Time to boil the mixture, five minutes.