Put half a paper of gelatine, two ounces of sugar, half of the very thin rind of a lemon, and eight bitter almonds, blanched and bruised, into a pint of milk, and let it stand an hour. Place it over the fire, and let it come merely to the scalding-point, stirring it well to dissolve the gelatine.
Strain it into a bowl, add a pint of cream, and a little wine or brandy, to taste. Stir it occasionally, to prevent the cream from settling on the surface. Turn it, avoiding the settlings, into molds, to harden; or, in place of almonds, a stick of cinnamon may be substituted; or infuse a few more almonds, and omit the wine or brandy; or, the blanc-mange may be flavored with maraschino, or any other liqueur. I prefer blanc-mange made with corn starch, as the same ingredients necessary for a blanc-mange proper are better made into Bavarian creams.
Boil tart apples after they are pared and cored; rub the pulp through a colander, and sweeten it to taste. To a pint of the soft pulp stir in lightly the whites of three eggs, beaten to a stiff froth. Flavor with grated rind and juice of lemon, or with lemon or vanilla extract. Serve it with cream. It is a decided improvement to put this into a pudding-dish and cover it with the beaten whites of two or three eggs, sweetened and flavored. Color it in the oven. Serve with cream or custard.
Make a boiled custard of cream with half a pint of milk, yolks of two eggs, three table-spoonfuls of sugar, a heaping tea-spoonful of flour, a very little butter, salt, and a flavoring of vanilla, or any thing else, as preferred. When it has just thickened a little, take it off the fire, and let it partly cool. Add then two raw yolks of eggs and four whites beaten to a stiff froth. Butter the paper cases, fill them with this preparation, and bake them ten or fifteen minutes in a moderate oven.