Lemon Blancmange
INGREDIthe yolks of 4 eggs, 3 oz. of ground rice, 6 ENTS for quart mould.-1 quart of milk, of milk, the rind of 1 lemon, the juice of 2, 1/2 oz. of pounded sugar, 1½ oz. of fresh butter, gelatine. AVERAGE COST, 1s. 6d. eggs and 1/21 pint of the milk and when done Make a custard with the yolks of the put it into a basin of the milk into a lined saucepan with the ; put half the remainder ground rice, fresh butter, lemon-rind and 3 oz. of the sugar and let these ingredients boil until the mixture is stiff, stirring when done, pour it them continually; into the bowl where the custard is, mixgether. Put the ing both well togelatine with the rest of the milk into a BLANCMANGE MOULD. saucepan the side of the fire and let it stand by to dissolve; boil for a minute or two, stir carefully into the basin, adding 3 oz. more of pounded sugar. When cold, stir in the lemon-juice, which should be carefully strained; and pour the mixture into a well-oiled mould, leaving out the lemonpeel; then set the mould in a pan of cold water until wanted for table. Use eggs that have rich-looking yolks; and, should the weather be very warm, rather a larger proportion of gelatine must be allowed.
TIME.-Altogether, hour.
SEASONABLE at any time.