Snow Pudding

Dissolve one ounce of gelatine in one pint of cold water. Beat up the whites of six eggs, and after the gelatine has thoroughly dissolved pour on it one pint of boiling water, then stir in one pound of sugar, and the juice of four lemons. Beat all together and continue beating until it begins to thicken, then pour into a bowl. Serve with sweetened cream flavored with wine and nutmeg.

Trifle

Cover the bottom of the dish with Naples biscuit cut in slices, soak them with wine; have a good boiled custard and pour it over. When cold put whipped cream on top.

Rice Flummery

Pick the rice but do not wash it, and grind it in a coffee or spice mill. To a large teacup of this add three pints of new milk, let it boil gently, stirring all the time. When done and quite thick pour it into moulds. Sweeten it with loaf sugar, and flavor with rose water, peach water or peach leaves. If made soon after breakfast and put into moulds it makes a very pretty dessert for dinner. To be eaten with cream.

Blanc Mange

Dissolve two ounces of isinglass in one pint of water, boiling, then put it on to boil. When done strain it, add the juice of two lemons and the rind. Beat light the yolks of twelve eggs, pour in the isinglass and lemon, put in half a pound blanched almonds well beaten. Sweeten with loaf sugar. Set it on the fire a few minutes but do not let it burn.

Blanc Mange

One and a half ounces isinglass, beaten, and boiled slowly over the fire for quarter of an hour in a quart of cream. Stir it all the time. When done take it off, sweeten to taste, strain it, add orange flower water and rose water, pour it into moulds. When cold, turn it out and garnish it with sweetmeats.

Blanc Mange

Dissolve two ounces isinglass in one and a half gills boiling water, then season one quart of new milk with sugar and rose water to the taste. Stir the isinglass in the milk, set it on the fire, and gently stew it till it jellies. While it is hot strain it through a sifter, then pour it in the moulds and set it to cool. To make it yellow add the yolks of two eggs.

Danish Blanc Mange

Dissolve four ounces isinglass in a pint of water with a little cinnamon, and the juice of six lemons, the rind of two, and half a pint of wine. Set all to boil. Have ready the whites of eight eggs, well beaten, and the yolks of two; add to these one pint white wine. When well beaten together, strain the isinglass and pour the eggs and wine to it, straining them also; sweeten to taste; boil it as you do custard, about five minutes, and put it in moulds.

Rice Blanc Mange

Wash and pick a teacupful of rice, boil it in a pint of water till soft, and reduce to one-third; do not let it burn. Take it off and beat in about half a pint of cream or rich milk, boil a little more, then season to taste with powdered sugar and rose water, orange flower or peach water. Set it to cool and eat with cream; add wine if preferred. Put salt in the rice when boiling.