Isinglass Blanc-Mange

Wash an ounce and a half of calf's-foot isinglass, and put it into a quart of milk over night. In the morning add three peach leaves, and boil it, slowly, twenty minutes or half an hour. Strain it into a dish upon a small teacupful of fine sugar. If it is to be served soon, add two or three beaten eggs while it is hot. Put it into the mould and set in a cool place. In hot weather this should be made over night, if wanted at din-ner the next day, as it hardens slowly.

Calf's Foot Blanc-Mange

Put four calf's feet into four quarts of water; boil it away to one quart, strain it, and set it aside. When cool, remove all the fat, and in cutting the jelly out of the pan, take care to avoid the sediment. Put to it a quart of new milk, and sweeten it with fine sugar. If you season it with cinnamon or lemon peel, put it in before boiling; if with rose or peach-water, afterwards; or, if you choose, boil peach leaves in it. Boil it ten minutes, strain it through a fine sieve into a pitcher, and stir it till nearly cold. Then put it into moulds.

Gelatine Blanc-Mange

Allow a quart of milk. Take a quarter of a paper of English gelatine, and put it into, a gill of the milk to soften. In a quarter of an hour, set the remainder of the milk in a tin pail into a kettle of hot water, with a few sticks of cinnamon in it. When the milk boils (or foams up) add a small teaspoon of salt, and stir in the cold milk and gelatine. Stir it steadily a few minutes, till the particles of gelatine are dissolved, then put it into moulds. If lemon or some other essence is preferred to the cinnamon, add it after the pail is taken out of the hot water. A beaten egg is an improvement.

Moss Blanc-Mange

In making this blanc-mange as little moss should be used as will suffice to harden the milk. If the moss is old, more is necessary than if it is fresh. Allow half a teacupful for a quart of milk. Wash it, and put it in soak over night; in the morning, tie it up in a piece of muslin, and boil it in the milk, with sticks of cinnamon, the rind of a lemon, or peach leaves. Boil it gently twenty minutes or half an hour. Then put in half a salt-spoonful of salt, strain it upon a large spoonful of crushed sugar, and put it into a mould immediately, as it soon begins to harden. Eat it with sugar and milk or cream.