Gelatine Blanc-Mange

Three pints cream. Boil with 1/2 cup sugar and 1 1/2 ounces gelatine dissolved in warm water to cover it. Add to the cream; let come to a boil, flavor with 1 teaspoon lemon extract; stir well; pour into a mold.

Irish Moss Blanc-Mange

Put half a cup of Irish moss in a quart of sweet milk, after washing carefully. Let it set over a pan of hot water for fully 30 minutes. Then strain and mold.

Isinglass Blanc-Mange

Mrs. E. Judson.

One ounce isinglass soaked for an hour in enough of the milk to cover it. The remainder of one quart of milk heated smoking hot, but not boiling, in a farina kettle. To this add the soaked isinglass and stir constantly till it is dissolved. Add 1 tablespoon sugar, and when it is thoroughly dissolved, take off the fire, and allow it to cool. When cool, not cold, add 1 teaspoon of vanilla, or other flavoring. Then pour into molds and set in a cool place to harden. Eat with cream and sugar.

Manioc Blanc-Mange

Three tablespoons manioc soaked in 4 cups sweet milk 1 hour; add 1/3 cup sugar, heat to scalding, and cook 10 minutes. Pour into a mold. Manioc sometimes called man-oca and mandioc.

Quince Blanc-Mange

One ounce isinglass dissolved in 1 pint juice of quinces; add 8 tablespoons sugar; stir over the fire 25 or 30 minutes; .skim; pour the jelly over 1/2 pint good cream, stirring till cool; pour into mold wet with cold water.

Sago Blanc-Mange

Three-fourths cup sago soaked in 3 cups water 2 hours. Heat 3 cups milk to boiling. Stir in the soaked sago with 1/2 cup sugar and cook 15 minutes, stirring constantly. Mold in cups or a large mold.

Tapioca Blanc-Mange

One cup tapioca soaked all night in 3 cups water. In the morning heat 3 cups milk to boiling and pour in the soaked tapioca and let cook 15 minutes, stirring constantly. Add 1/2 cup sugar. Pour into a mold or cups wet with cold water.

Blanc-Mange In Colors

Make a plain corn-starch blanc-mange, and also a fruit blanc-mange. When cold pour into a mold, wet with cold water a layer of the white. As soon as this is firm pour in an equal quantity of the dark. Let this stiffen, and repeat until the mold is filled. Let stand in a cold place until thoroughly set. Turn out in a glass and serve with whipped cream, or cream and sugar.

Souffle Vanilla

Separate the whites and yolks of 4 eggs; mix 2 tablespoons powdered sugar, a pinch of salt, and a few drops of strong extract of vanilla with the yolks. Have the whites beaten a long time, even after they seem as light as possible. Heat and butter an earthen dish, and pour in two-thirds of the mixture. Put in a very hot oven, and, after a few minutes, open the oven door, and you will find that it has risen to a high pyramid. Break open the apex with a fork and pour the remainder of the uncooked portion into the opening. Work fast, and close the door as soon as possible. Leave the dish in a few minutes. Let it turn a golden brown, and try with a straw as you would cake. It will boil and bubble at the top, but this will not injure the looks or taste. Eat with sugar and lemon.