1300. Blancmanges

In three pints of water put two ounces of isinglass; let it boil for thirty minutes, strain it into a pint and a half of cream, sweeten it, and add a few Bitter almonds; boil it up once let it settle, then turn it into any mould you intend to use.

1301. Blancmange

Take one ounce of picked isinglass, boil it in a pint of water with a bit of cinamon till it is melted, add three quarters of a pint of Cream, two ounces of sweet almonds, six bitter ones blanched and beaten, a bit of lemon peel; sweeten it and stir it over the fire. When it boils strain it and let it cool, squeeze in the juice of a lemon, and put into moulds. It may be garnished according to fancy.

1302. Rice Blancmange

Take one pint of new milk, add to it two eggs well beaten, four spoonfuls of ground rice, two spoonfuls of brandy, grate a little nutmeg, sweeten it to your taste, boil it; when near cold put it into your mould, when quite cold turn it out, mix a little sugar, cream, and nutmeg, and put round it in the dish; garnish with red currant jelly.

1303. Blancmange En Surprise

Take the crumb from a rasped pain a cafe, without injuring the crust, which ice with powdered sugar and orange flower water; place it a minute in the oven or stove to dry, fill the inside with blancmange, place it in a dish and cover it with firm blancmange in the form of a pyramid .

1304. Blancmange With Preserved Orange

Fill the orange with blancmange; when cold stick in long sticks of citron like leaves. Pour blancmange in a dish and when cold place the orange in the middle, and garnish with dried or preserved fruit.

1305. Blancmange (Hot)

Blanch a pound of sweet almonds "with eight bitter almonds, pound them very fine, and put them into a stewpan,' then put the same quantity of cream, with a quarter more into another stewpan, and boil it with some sugar, and when it boils put in your almonds; mix them", well together, and then pass them through a boiling cloth a quarter of an hour before you wish to serve it; put your preparation over the fire, turning it the same as a bouilli; reduce it, and continue turning until it is thick and keeps to the spoon, then pour it into a silver dish, and serve.

1306. Dutch Blancmange

Put a pint of cleared calves' foot jelly into a stewpan, mix with it the yolks of six eggs, set it over a fire, and whisk 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 moulds.

1307. Blancmange A La Francaise

Blanch one pound of sweet and a score of bitter almonds, drain them on a sieve, and afterwards dry them by rubbing them in a napkin, pound them in a mortar, continually moistening them with half a tea-spoonful of water at a time, to prevent their oiling. When they are pounded as fine as possible take them out of the mortar, and put them into a pan, then with a silver spoon beat up your almonds gradually with five glasses of filtered water; after this spread a napkin over an oval dish, and put your almonds upon it, then gather up the corners of your napkin, and wring it very tight to press out all the milk from the almonds, then put into this milk twelve ounces of crystallized sugar broken into small pieces. When the sugar is dissolved pass the whole through a napkin, and then add to it one ounce of clarified isinglass rather warmer than lukewarm, and when the whole is well incorporated together pour it into your mould; your mould should be previously put into ten pounds off pounded ice; when your blancmange is ready to serve, which will be in two hours after it has been put into the mould, you must take it out.