Chocolate Blanc-Mange With Cream

Soak an ounce and a half of gelatine in half a pint of cold water for four hours. Warm one quart of milk, stir in the gelatine and half a pound of sugar; let it get hot and, when quite melted, strain; add three tablespoonfuls of grated chocolate, stir continually and boil for ten minutes. When nearly cold beat it with an egg-whisk for ten minutes; flavor to taste with vanilla and whisk until it begins to thicken. Then pour it into a cylinder-mould that has been wetted with cold water. Let it stand all night, then unmould and fill in the cavity with whipped cream.

Citron Blanc-Mange

Blanch one pound of sweet almonds, place them in a large mortar and pound them to a paste; to this paste add by degrees four or five tumblerfuls of water, mixing with the pestle. When well mixed strain it through a cloth, squeezing it well to get all the milk of almonds from the paste. Divide this milk of almonds into two equal parts. Grate the rind of a lemon on a quantity of lump-sugar, and continue until six ounces of sugar have been used, dissolving this sugar in one-half of the milk of almonds. In the remaining half of the milk of almonds dissolve six ounces of plain plain lump-sugar. Put one and one-half ounces of isingslass to soak in just enough cold water to cover it. When the sugar is thoroughly melted, strain each half of the milk of almonds, and when it is quite dissolved place a mould in ice and pour in white blanc-mange to the depth of three-quarters of an inch; let that set, and then pour in the same quantity of the other half, which ought to be a clear yellow; allow that to set also, and then pour in some more white, and so proceed, pouring in alternately white and yellow until the mould is full; unmould to serve after it has set thoroughly on ice.

Quince Blanc-Mange

Peel and core two pounds or so of quinces, put them into preserving-pans with one quart of water each, and keep them simmering gently until broken but not reduced to a pulp. Strain the liquor through a jelly-bag into a pan, and put in one ounce and a half of gelatine and twelve ounces of fine sugar. Stir the mixture gently over a brisk fire, and boil it until it leaves the spoon when drawn from the pan. Skim carefully, remove all the scum, then pour into a basin, and stir in with it one-half pint of thick cream until nearly cold, rinse the mould out with cold water, pour in the blanc-mange, and leave it until quite cold and set. It should be made with ripe quinces only. When ready to serve, turn the blanc-mange out of the mould onto a fancy dish.

Strawberry Blanc-Mange

Pick the tops from one quart of ripe strawberries, place the fruit in a basin and crush it with a wooden spoon, sprinkling one-quarter of a pound of powdered sugar over it at the same time. Allow the strawberries to stand for a few hours. Put one-fourth pound of sugar and two ounces of isinglass in a lined saucepan with one pint of milk, and stir it over the fire until the isinglass is dissolved. Strain the milk through muslin, mix with it one and one-fourth pint of cream, and stir the whole until cold. Pour the cream and milk over the strawberries, beating them at the same time; then squeeze in the juice of a lemon gradually in order to prevent curdling. Turn the above mixture into an ornamental mould, pack it in ice, and leave it until set. Turn the blanc-mange out of the mould onto a fancy dish, and serve.