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Gelatine Blanc Mange

2 quarts of rich milk. 12 ounces of sugar. 2 ounces of gelatine. Flavorings. 1 small cupful of cream to whiten it.

Set the milk over the fire in a bright kettle with the sugar and gelatine in it, and stir them occasionally with a wire egg beater till the gelatine is all dissolved, but do not let it boil lest the milk curdle. Strain it into a pan and set away to cool. After it has cooled star in the flavoring--lemon, vanilla, almond, cinnamon or any other-and the cup of cream. Pour it into molds or custard cups, or an inch deep in milk pans, to be cut when set, in squares or diamonds and served with cream or diluted fruit jelly. The foregoing is the basis of several kinds of creams to be described further on, and will be referred to and not repeated.

A useful rule to keep in mind is--1 1/2 ounces of gelatine to a quart of water for jelly, etc., but 1 ounce only to a quart of milk. Cooper's sheet gelatine sells at about half the price of the imported kinds; it is tasteless and as good as any except that is liable to curdle the milk on actual boiling. The transparent gelatines or isinglass, on the other hand, are as liable to burn on the bottom and are troublesome to dissolve.