Almond Blanc-mange+

1 quart of milk.

1 oz. Cooper's gelatine

3 ozs. of almonds, blanched and pounded in a mortar,

•with 1 tablespoonful of rose-water, added to prevent oiling. 3/4 cup sugar.

Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an hour. Turn in this when the milk is scalding hot; add the pounded almond-paste, and stir all together ten minutes before putting in the sugar. When the gelatine has dissolved, remove the blanc-mange from the vessel of boiling water in which you have cooked it, and strain through a thin muslin bag, pressing it well to get out the flavor of the almonds. There should be three or four bitter ones among them. Wet a mould with cold water, put in the blanc-mange, and set in a cold place until firm.

You may make blanc-mange without the almonds, although it will not be so nice - and substitute vanilla for the rose-water.

Neapolitan Blanc-mange+

Make according to the foregoing receipt, and, after straining, separate into four different portions, allowing about a cupful of the mixture for each. Have ready

1 great tablespoonful chocolate, wet with a very little boiling water, and rubbed to a smooth paste, for the brown coloring.

Yolk of an egg beaten light for the yellow.

1 great tablespoonful of currant jelly for the pink.

Beat the chocolate into one portion, mixing it well; the jelly into another, the egg into a third, returning this and that flavored with chocolate, to the fire, and stirring until very hot, but not boiling. Leave the fourth uncol-ored. When quite cold and a little stiff*, pour carefully into a wet mould - the white first; then the pink ; next the yellow; and the chocolate last. Of course, when the blanc-mange is turned out, this order of colors will be reversed. Set in a cold place. Loosen, when firm, by dipping the mould for a moment in warm water, and working the top free from the edge with a few light touches of your fingers. This is a handsome dish and easily managed. Currant juice or cranberry color a finer pink than jelly, but are apt to thin the blanc-mange, unless used cautiously. A little vanilla improves the chocolate.

Jaune-mange+

1 oz. Coxe's gelatine, soaked in half a cup cold water one hour. 1 cup of boiling water. Yolks of four eggs beaten very light. 1 orange, juice and half the grated peel. 1 lemon, " and one-third the grated peel. 1 cup white wine or clear pale Sherry.

1 cup powdered sugar and a good pinch cinnamon.

Stir the soaked gelatine in the boiling water until dissolved ; take from the fire and beat, a little at a time, into the yolks; return to the inner saucepan with the sugar, orange, lemon and cinnamon. Stir over a clear fire until it is boiling hot; put in the wine and strain through a hair-sieve or a piece of tarlatan. Set away in a mould wet with cold water.

The success of this dish depends much upon the stirring and the watchfulness of the cook. The mixture should not be allowed to boil at any moment.