Velvet Blanc-mange+

2 cups of sweet cream.

1/2 oz. Cooper's gelatine, soaked in a very little cold water one hour. 1/2 cup white sugar (powdered.)

1 teaspoonful extract of bitter almonds. 1 glass white wine.

Heat the cream to boiling, stir in the gelatine and sugar, and, so soon as they are dissolved, take from the fire. Beat ten minutes, or, what is better, churn in a syllabub-churn until very light; flavor, and add by degrees the wine, mixing it in well. Put into moulds wet with cold water.

Chocolate Blanc-Mange

1 quart of milk.

1 oz. Cooper's gelatine, soaked in a cup of the milk one hour. 4 heaping tablespoonfuls of grated chocolate, rubbed up with a little milk. 3 eggs, whites and yolks beaten separately. 3/4 cup sugar and 2 teaspoonfuls of vanilla.

Heat the milk to boiling; pour in the gelatine and milk, and stir until it is dissolved ; add the sugar to the beaten yolks and stir until smooth; beat the chocolate into this, and pour in, spoonful by spoonful, the scalding milk upon the mixture, stirring all the while until all is in. Return to the inner saucepan and heat gently, stirring faithfully until it almost boils. Remove from fire, turn into a bowl, and whip in lightly and briskly the beaten whites with the vanilla. Set to form in moulds wet with cold water.

Charlotte Russe+

1 lb. of lady's-fingers.

1 quart of rich sweet cream. 3/4 cup powdered sugar.

2 teaspoonfuls vanilla or other extract.

Split and trim the cakes, and fit neatly in the bottom and sides of two quart moulds. Whip the cream to a stiff froth in a syllabub-churn when you have sweetened and flavored it; fill the moulds, lay cakes closely together on the top, and set upon the ice until needed.

Or,

You may use for this purpose a loaf of sponge-cake, cutting strips from it for the sides and leaving the crust for the bottom and top, each in one piece.

A Tipsy Charlotte+

1 large stale sponge-cake.

1 pint rich sweet cream.

1 cup Sherry wine.

1/2 oz. Cooper's gelatine, soaked in a cup of cold water two hours. 1 teaspoonful vanilla or bitter almond extract. 3 eggs, whites and yolks beaten together, but very light. 1 pint milk. 1 cup sugar.

Heat the cream almost to boiling; put in the soaked gelatine and half a cup of sugar, and stir until dissolved. Remove from the fire, flavor, and when cool, beat or churn to a standing froth. Cut off the top of the cake in one piece, and scoop out the middle, leaving the sides and bottom three-quarters of an inch thick. Over the inside of these pour the wine in spoonfuls, that all may be evenly moistened. Fill with the whipped cream, replace the top, which should also be moistened with wine and set in a cold place until needed.

Serve with it, or pour around it, a custard made of the eggs, milk, and the other half cup of sugar.

Chocolate Charlotte Russe+

1/2 oz. Cooper's gelatine, soaked in a very little cold water.

3 tablespoonfuls grated chocolate rubbed smooth in a little milk

1/2 cup powdered sugar.

4 eggs.

1/2 lb. sponge-cake.

1 teaspoonful vanilla.

1 pint cream.

Heat the cream to boiling, slowly, stirring frequently ; add the sugar, chocolate, and gelatine, and, when these are dissolved, add, a spoonful at a time, to the beaten yolks. Set back in the saucepan of boiling water, and stir five minutes, until very hot, but do not let it boil. Take it off, flavor, and whip or churn to a standing froth, adding the beaten whites toward the last. Line a mould with cake, fill with the mixture, and set upon the ice.