Soak half a box of gelatine for two hours in a cupful of milk. Scald three liberal cupfuls of milk and stir into it half a cupful of sugar. (Put a bit of soda into the milk.) Pour the milk over the soaked gelatine, stir one minute over the fire to make sure that the gelatine is dissolved, and strain through a cloth. When cool, flavor and pour into a mould wet with cold water.

Tutti-Frutti Blanc-Mange

Make as just directed, season with rose-water, and when the blanc-mange begins to thicken in the bowl, add one teaspoonful of citron, minced fine, a tablespoonful of blanched and pounded almonds, one of seeded and chopped raisins, and the same of cleaned currants. The blanc-mange should be firm enough to hold the fruit and not to let it sink to the bottom of the mould, into which turn it when all the ingredients are in. Set on ice and eat with whipped cream.