Almond Blanc Mange

One pint of rich sweet milk, three ounces of sweet almonds blanched and ground fine in the mortar, six whole peach kernels blanched and ground fine, three ounces of white granulated sugar, two ounces of corn starch and five whites of fresh eggs. Put the milk, almonds, peach kernels and sugar into a porcelain saucepan and set it into another pan containing boiling water. When it has come to a boil mix the corn starch with a little cold milk and stir it in, stir it until it boils three minutes then take it off the fire to cool a little before the whites are put in. Beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in, then put it quickly into a porcelain mold that has been dipped in cold water, and when it is cold turn it out. Make a sauce with the yolks that are left. One pint of sweet milk, four ounces of white sugar, one tea-spoonful of corn starch, five yolks, two teaspoon-fuls of vanilla extract and one gill of sherry wine or three tablespoonfuls of brandy, according to taste. Put the milk and sugar into a saucepan and set it into another containing boiling water. Mix the corn starch with a little cold milk and stir it in; stir it until it boils three minutes. Beat the yolks and stir them in; stir it until they thicken, but it must not boil. Then take it off the fire and stir in the vanilla, wine or brandy.

Blanc Mange

One pint and a half of rich sweet milk, four ounces of white granulated sugar, two ounces and a half of corn starch, one tablespoonful of fresh butter, three fresh eggs beaten separately, three teaspoonfuls of lemon extract. Put the milk and sugar into a porcelain saucepan and set it into another containing boiling water, mix the corn starch with a little cold milk and stir it in, stir it until it boils three minutes, then stir in the butter; beat the yolks and sti^ them in, stir it until they thicken, but it must not boil after they are in, then take it off the fire and beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in, then stir in the lemon and put it into a porcelain mold that has been dipped in cold water. When it is cold turn it out and serve with a wine custard or fruit sauce.