Blanc Mange

To a quart of new milk add an ounce of pickled isinglass, a small stick of cinnamon, a piece of lemon peel, a few coriander seeds washed, six bitter almonds blanched and pounded, or a laurel leaf. Put it over a fire, and when it boils simmer it till the isinglass is dissolved, and strain it through a tamis sieve into a bason. Let it stand ten minutes, skim it, pour it gently into another bason free from sediment, and when it begins to congeal stir it well and fill the shapes.

Blancmange With Fruit

Boil in three pints of new milk, an ounce and half isinglass, when quite dissolved strain it. Let it cool for half an hour, take the skim off, pour it free from sediment into another pan; then whisk with it a table spoonful of ccderat and half a pound of currant jelly, or raspberry or strawberry jam, and when it begins to jelly fill the moulds.

Dutch Blancmange

Put a pint of warm cleared calves' feet jelly into a stewpan; mix with it the yolks of six eggs, set it over a fire, and whisk it till it begins to boil. Then set the pan in cold water and stir the mixture till nearly cold, to prevent it from curdling;.

and when it begins to thicken fill the shapes. When it is ready to be served up dip the shapes in warm water.

Riband Blancmange

Put into a shape some white blancmange two two inches deep, and when it is quite cold put alternately, in the same manner, cleared calves' feet jelly, white blancmange coloured with cochineal, or Dutch blancmange.

Lemon Butter With Sweetmeats

To a quart of boiling cream add an ounce of Jordan almonds blanched, and pounded very fine; the whites of three eggs well beaten, a little orange flour water; sweeten to the palate. Then take a lemon, rasp the rind into some lemon juice, add it to the cream and make it boil; then put it into a hair sieve, and when well drained, beat it together and lay it high in a dish, with sweetmeats or ratafia cakes round.

N. B. In the same manner may be done orange or chocolate butter, adding yolks instead of whites of eggs,