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Milk Blancmange

Pour a pint of milk into an enamelled saucepan, together with an ounce of isinglass, a tea-spoonful of rose-water, and a table-spoonful of sugar. Stir gently over a clear fire till it nearly comes to boiling point. Remove from the fire, and stir till nearly cool, then pour into a buttered mould. Put in a cool place; turn out next day, and place little mounds of red currant jelly round it.