This, if carefully made, and with ripe quinces, is one of the most richly-flavoured preparations of fruit that we have ever tasted; and the receipt, we may venture to say, will be altogether new to the reader. Dissolve in a pint of prepared juice of quinces (see page 305), an ounce of the best isinglass; next, add ten ounces of sugar, roughly pounded, and stir these together gently over a clear fire, from twenty to thirty minutes, or until the juice jellies in falling from the spoon. Remove the scum carefully, and pour the boiling jelly gradually to half a pint of thick cream, stirring them briskly together as they are mixed: they must be stirred until very nearly cold, and then poured into a mould which has been rubbed in every part with the smallest possible quantity-Of very pure salad oil, or, if more convenient, into one that has been dipped into cold water.
Juice of quinces, 1 pint; isinglass, 1 oz.: 5 to 10 minutes. Sugar, 10 ozs.; 20 to 30 minutes. Cream, 1/2 pint.
When cream is not procurable, which will sometimes happen in the depth of winter, almonds, if plentifully used, will afford a very good substitute, though the finer blamange is made from the foregoing receipt. On four ounces of almonds, blanched and beaten to the smoothest paste, and moistened in the pounding with a few drops of water, to prevent their oiling, pour a pint of boiling quince-juice; stir them together, and turn them into a strong cloth, of which let the ends be held and twisted different ways by two persons, to express the cream from the almonds, put the juice again on the fire, with half a pound of sugar, and when it boils, throw in nearly an ounce of fine isinglass; simmer the whole for five minutes, take off the scum, stir the blamange until it is nearly cold, then mould it for table. Increase the quantity both of this and of the preceding blamange, when a large dish of either is required.
Quince-juice, 1 pint; almonds, 4 ozs.; sugar, 1/2 lb.; isinglass, nearly 1 oz.: 5 minutes.
Dissolve gently an ounce of fine isinglass in a pint of new milk or of thin cream, and strain it through a folded muslin; put it into a clean saucepan, with three ounces of sugar, broken into small lumps, and when it boils, stir to it half a pint of rich cream; add it, at first, by spoonsful only, to eight ounces of the finest apricot jam, mix them very smoothly, and stir the whole until it is nearly cold, that the jam may not sink to the bottom of the mould: a tablespoonful of lemon-juice will improve the flavour.
When cream is scarce, use milk instead, with an additional quarter-ounce of isinglass, and enrich it by pouring it boiling on the same proportion of almonds as for the second quince blamange (see page 320). Cream can in all cases be substituted entirely for the milk, when a very rich preparation is desired. Peach jam will answer admirably for this receipt; but none of any kind should be used for it which has not been passed through a sieve when made.
Isinglass, 1 oz.; new milk, 1 pint; cream, 1/2 pint; sugar, 3 ozs., apricot jam, 1/2 lb.; lemon-juice, 1 tablespoonful. Or: peach jam, 1/2 lb.; cream, 1 1/2 pint.