Cream Peach Blanc-Mange

1 once of gelatine or isinglass dissolved in 1 pint of the juice of canned peaches; sweeten with white sugar to the taste. Stir over the fire for twenty minutes, stirring constantly. Skim, if necessary, and pour into 1/2 pint cream (rich milk will do if cream is not convenient, but is not as nice). Stir until cool, pour into a mold wet with cold water and set in a cool place. Serve plain or with cold cream sauce or plain sweet cream. Cherries, quinces, berries or any other kind of canned fruits can be made into a Cream Fruit Blanc-mange in the same manner; some, of course, requiring more sugar than others.

Harlequin Blanc-Mange

A deep, small-sized, square bread. pan can be used as a mold if a "brick" mold is not convenient. Put 1/2 pint of milk with a pinch of salt in a pail and set into a kettle of boiling water. Dissolve 1 tablespoonful of corn-starch in a little cold milk or water. When the milk boils add the cornstarch; when thickened take from the fire, flavor to taste with a few drops of vanilla, pour into the mold. Rinse the pail, pour in another 1/2 pint of milk and put on to boil. Proceed the same as before; flavor with rose-water, first coloring the milk with enough currant jelly to give a pretty pink, or use confectioners' coloring; turn this over the white. For the next 1/2 pint of milk, beat the yolk of 1 egg with the corn-starch before adding to the scalded milk, flavor with lemon, put on top of the pink. Put 1 table-spoonful of grated chocolate and 1 tablespoonful granulated sugar into the last 1/2 pint of milk, thicken with corn-starch as before, turn into the mold. When cool cut in slices and serve with sugar and cream. Very nice for a company-tea or a children's party.

Harlequin Blanc-mange may be made by alternating layers of plain Corn-starch Blanc-mange and Fruit Blanc-mange in a mold. When cold turn this out of the mold upon an ornamental glassand heap whipped cream around it. Cream and sugar may be substituted for this.

Bird's Nest

Make a plain blanc-mange, almost any variety; gelatine, corn-starch, farina or any other. Empty 9 or 12 egg shells (save them up from cooking) by pouring the original contents through a small opening in the little end of the egg. Rinse the interior carefully in cold water, then fill with the blanc-mange, while warm, and set in a pan of flour with the open end up that they may not be overturned. Next morning fill a large glass dish 2/3 full of any kind of jelly; 1 1/2 pints will be needed. Break the shells from about the blanc-mange and pile them upon the jelly (which should be warmed enough to mold in shape) as soon as it is firm enough to bear them. Cut narrow strips of orange or lemon peel and boil until tender in a syrup of sugar and water,' Arrange these around the eggs, warm the reserved 1/2 pint of jelly so that it will run, not getting hot, and pour over the whole. This may be made without the jelly, simply pouring a boiled custard over all. A pretty dish for a children's' party, or a company-tea.

Ivory Blanc-Mange

Soak 1 ounce of gelatine forten minutes in a little cold milk, stirring constantly until it is dissolved, or the dish containing it may be set over a boiling tea-kettle for a few minutes. Remove and add 1 small cupful sugar, and beat in 2 or 3 tablespoonfuls apple jelly previously melted. This will give the ivory tint besides flavoring delicately.

Snow Pyramids

Beat the whites of 6 eggs to a stiff froth. Add 1 cupful of currant, or any other jelly, and whip together again. Fill the required number of saucers half full of cream, and drop in the center of each one a little pyramid of the whipped jelly and eggs. Whipped cream may be used instead of liquid cream in the saucers.