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Ninth Day: Blanc-Mange

No. 109-BLANC-MANGE.

One quart milk, one oz. Cooper's gelatine or isinglass, two teaspoonfuls vanilla, three-quarters of a cup sugar. Keep out one cupful of the milk, and soak the gelatine in it for not less than an hour; scald the rest of the milk, and pour into it, afterward heating (not boiling), all together until the gelatine is perfectly dissolved. Stir frequently, then add the sugar and pour into moulds wet with cold water. To be eaten with cream, boiled custard, or any kind of preserves or canned fruit. "It doesn't tell what kind of sugar you must take," remarked Mabel. "I use granulated sugar for almost all kinds of cooking," replied Aunt Jane. "It is so easy to manage. For hard pudding-sauce, or for sifting over the top of pies or cake, you should have powdered; and for gingerbread or any kind of cake or pudding made with molasses, coffee sugar is nicest, unless brown is expressly mentioned. Here are some more receipts for you." No. 110-FARINA BLANC-MANGE.

One quart new milk, two ounces farina, half a saltspoon salt. Put the milk over boiling water, keeping out a little to mix with the farina. When the hot milk has a film over it, add the farina and salt, and stir until it forms quite a thick batter; then pour into moulds wet with cold water.