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Quince Blancmange

Pare two or three pounds of quinces without coring them, and throw them into cold water as soon as they are peeled. Drain them, and put them into a saucepan, with as much cold water as will cover them, let them simmer gently until tender, and turn them into a bowl. The next day strain the juice through a jelly-bag, and put it, when clear, into a saucepan, and with each pint put one and a half ounces of isinglass or gelatine, and half a pound of loaf sugar, or a little more, if that is not enough to suit the taste. Simmer all gently together until the isinglass is dissolved, and carefully remove the scum as it rises. Pour the blancmange out, and stir into it, very gradually, about a pint of thick sweet cream: continue to stir until it is almost cold. Pour it into a mould that has been soaked in cold water, and put it in a cool place, or upon ice, until set. Time, half an hour to boil the quince juice with the isinglass. Probable cost, 3s. 6d. Sufficient for eight or nine persons.