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BLANCMANGE (another way)

Dissolve in a saucepan, over a gentle fire, two ounces of the best isinglass in two pints of new milk. Add the rind of a lemon and a pint of cream; boil for a quarter of an hour and take out the rind. Sweeten, and flavour either with cinnamon, rose or orange-flower water, or vanilla. While cooling, stir in a little white wine and brandy, pour into moulds, and allow it to become firm in a cool place.