Maccaroon Blanc-Mange

Chip small an ounce of the best Russia isinglass; put it into a small sauce-pan; pour on it a jill of cold water; and boil it till the isinglass is entirely melted, stirring and skimming it well. Then strain it; cover it; and set it away. Have ready a quart of cream, or very rich milk, boiling hot. Crush half a pound or more of bitter-almond maccaroons; mix them well with the boiling cream; cover the vessel, and let it stand (stirring it occasionally) till the maccaroons are all dissolved. Next add the lukewarm isinglass; stir the whole very hard, and then transfer it to blanc-mange moulds, that have been slightly rubbed on the inside with a little sweet oil. Set it on ice, (or in a very cold place,) and stir it occasionally till it begins to congeal; then let it rest. When quite firm all through, loosen it in the moulds, by slipping a knife beneath the edge of the blanc-mange, and warm a clean cloth, and lay it a minute over the top. This will render it easy to turn out. Or you may loosen the blanc-mange by setting the mould in a pan of lukewarm water. Turn it out into a glass dish. Lay on the top of the blanc-mange a sufficient number of whole maccaroons, handsomely arranged in a large star, or in a circle, and place another circle on the dish, round the bottom.

Chocolate Blanc-Mange

The day before you want the blanc-mange, take four calves' feet, (singed but not skinned,) or eight or ten pigs' feet. Boil them slowly, (with frequent skimming,) in four quarts of water, till all the meat drops from the bones. Then strain the liquid, through a sieve, into a broad tin pan, cover it, and set it away in a cold, dry place. Next day it should be a solid cake of clear jelly. Then scrape off all the fat and sediment; cut the jelly into small bits; and put it into a porcelain kettle or preserving pan, and melt it over the fire. Have ready six ounces, or more, of cocoa or chocolate, that has been scraped fine, and melted, over the fire, in a pint of boiling cream, with six ounces of powdered loaf-sugar. When the chocolate, cream, and sugar have boiled together five minutes after coming to a boil, mix them with the melted jelly, and let the whole come to a boil again; and then boil them together five minutes more, stirring it occasionally. Next put it into moulds that have set all night in cold water. Do not wipe the moulds, but leave them damp. Stir their contents well; and when the blanc-mange is thickening, so that it is hard to stir, set the moulds on ice, or place them in the cellar, in pans of cold water. When the blanc-mange has quite congealed, and is very firm, turn it out of the moulds, first setting them in lukewarm water, and serve it up on china dishes.

Instead of calves' or pigs' feet, you may substitute an ounce of the best Russia isinglass, or an ounce and a half of the common sort. The isinglass must be previously dissolved, by boiling it in as much water as will cover it, taking care not to let it burn. It must be melted quite smooth. Mix it, while warm, with the chocolate, cream, and sugar.

Coffee Blanc-Mange

Coffee Blanc-Mange may be made as above, substituting, for the chocolate, six ounces of the best coffee, freshly roasted and ground, and boiled in a pint of rich, unskimmed milk; or of cream, into which there has been stirred an ounce or an ounce and a half of isinglass, previously melted by boiling in water; and, also, six ounces of powdered sugar. Boil all together, and then strain the liquid into moulds, and set them on ice.

Gelatine Blanc-Mange

From two quarts of rich milk take a pint, and put the pint into a small saucepan, with the yellow rinds of three lemons, pared thin, and half a beaten nutmeg. For the lemon-rind, you may substitute a handful of bitter almonds or peach-kernels, broken up; or else a vanilla bean. Having boiled the pint of milk long and slowly, till it tastes strongly of the flavouring articles, (keeping it closely covered,) strain it, and mix it, in a larger sauce-pan, with the other three pints of milk. Add an ounce and a half of gelatine, (that has first been soaked in cold water,) and a quarter of a pound of fine loaf-sugar. Set it over the fire, and continue to boil and stir it five minutes after it has come to a boil. Then strain it, and transfer it to blanc-mange moulds, first wetting the inside of each mould with cold water. Place the moulds on ice, or in a very cold place, till the blanc-mange has thoroughly congealed. Then turn it out on dishes.

Cake Syllabub

Half fill a glass bowl with thin slices of sponge-cake or almond-cake. Pour on sufficient white wine to dissolve the cake. Then rub off, on pieces of loaf-sugar, the yellow rind of two lemons, and dissolve the sugar in a pint of rich cream. Squeeze the juice of the lemons on some powdered loaf-sugar, and add it, gradually, to the cream. Whip or mill the cream to a stiff froth; and then pile it on the dissolved cake in the glass bowl. It should be heaped high above the edge of the bowl. You may ornament the top of the syllabub with a circle of real roses or other flowers, - a large one in the centre, and smaller ones placed round in a ring.