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Rum Blancmange

Rub the yellow rind of two fresh lemons upon eight good-sized lumps of sugar. Soak an ounce of gelatine in a cupful of milk, and when it is swollen pour upon it a pint of boiling milk or cream, or half milk and half cream. Stir it until the gelatine is dissolved, then add the lemon-flavoured sugar and the well-beaten yolks of five or more eggs mixed with an additional half pint of milk or cream. Stir the blancmange over the fire till it is quite hot, let it cool a little, then put with it four table-spoonfuls of rum, and a pinch of saffron dissolved in a table-spoonful of water, and continue stirring till it is almost cold. Pour it into a damp mould, and put it in a cool place till stiff. Squeeze the strained juice of a lemon over it before sending it to table. Time to prepare, about one hour. Probable cost, if made with milk, 1s. 8d., exclusive of the rum. Sufficient for a quart mould.