Moss Blancmange

Free from pebbles and sea-weeds, and wash in several waters, one cupful of Irish moss (get that which is not pressed), let it soak in cold water one hour, then tie it in a muslin bag, and put it in a tin pail, with three quarts of sweet milk; set the pail in a kettle containing hot water, and boil thirty minutes; stir occasionally after it comes to a boil, and press the bag between the sides of the pail, and the spoon, to get all the glutin; stir in a teaspoonful of salt, half a cup of sugar, and flavor with anything you please. Turn into moulds, and set away to cool. Serve with cream and sugar.

Chocolate Blancmange

Half a box of gelatine, soaked till dissolved, in as much water as will cover it, four sticks of grated chocolate, one quart of sweet milk, one cupful of sugar; boil milk, sugar and chocolate five minutes, add gelatine, and boil five minutes more, stirring constantly; flavor with vanilla, and put into moulds to cool, and eat with cream. For a plain blancmange, omit the chocolate.

Neapolitan Blancmange

Heat one quart of sweet milk to boiling; stir in one ounce of gelatine that has been soaked in one cupful of milk for an hour, and three-fourths of a cup of sugar. When the gelatine is dissolved, strain it through a muslin bag. Divide into four portions, allowing one cupful for each. Wet one large tablespoonful of chocolate with a little boiling water; put this in one portion, and set on the fire, stirring until very hot, but do not let it boil. Mix with the second portion the yolk of one egg, beaten very light, and heat as above. Color the third with cochineal or cranberry juice. Wet a mould, and put the white in, and, when cold, put in the pink, then the yellow, then the chocolate. Set in a cold place. Loosen, by dipping the mould in warm water for a second.