Blanc-Mange
Dissolve over a fire an ounce of isinglass in a gill of water. Pour the melted isinglass in a quart of cream (or mixed cream and milk), and half a pound of loaf sugar. Put in a porcelain kettle, and boil fast for half an hour. Strain it, and add a quarter of pound of almonds, blanched, and shaved fine. Season to the taste with vanilla and wine, but do not add the wine while hot. Pour into moulds.--Mrs. C. C.
Blanc-mange.
Poor two tablespoonfuls cold water on one ounce gelatine to soften it. Boil three pints rich cream. Stir the gelatine into it whilst on the fire, and sweeten to the taste. When it cools, season with three tablespoonfuls peach water. Four ounces almonds, blanched and pounded very fine and boiled with the blanc-manage, are a great improvement. When it begins to thicken, pour into moulds. Serve with plain cream.--Mrs. J. H. T.
Blanc-mange.
Sweeten a pint of cream and flavor it with lemon juice. Then whip it over ice, till a stiff froth. Add one-quarter of an ounce gelatine, dissolved in a little boiling water, and whip it well again to keep the gelatine from settling at the bottom. Pour in a mould, and set on ice till stiff enough to turn out Eat with cream, plain or seasoned. A delicious dish.--Mrs. G. D. L. Blanc-mange. (Very fine.) Dissolve one box gelatine in two quarts milk, let stand for two hours. Boil six almonds in the milk. Strain through a sifter while this is being boiled. Pound together in a mortar, two handfuls blanched almonds and half a cupful granulated sugar. Stir into the boiled milk. Add one tablespoonful vanilla, and sweeten to your taste.--Mrs. W. S.