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Quince Blanc-Mange

Peel and core two pounds or so of quinces, put them into preserving-pans with one quart of water each, and keep them simmering gently until broken but not reduced to a pulp. Strain the liquor through a jelly-bag into a pan, and put in one ounce and a half of gelatine and twelve ounces of fine sugar. Stir the mixture gently over a brisk fire, and boil it until it leaves the spoon when drawn from the pan. Skim carefully, remove all the scum, then pour into a basin, and stir in with it one-half pint of thick cream until nearly cold, rinse the mould out with cold water, pour in the blanc-mange, and leave it until quite cold and set. It should be made with ripe quinces only. When ready to serve, turn the blanc-mange out of the mould onto a fancy dish.