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Almond Blanc Mange

Dissolve 11/½ heaping tablespoonfuls of powdered gelatine in ½ pint of milk. Add 3 tablespoonfuls of sugar, 1/2 pints of milk and 1/2 teaspoonful of almond extract. Strain into a basin, stir occasionally until cool, then pour into a wet mold and set away in a cool place. Turn out when firm and serve with cream.