Neapolitan Blanc-Mange.
- 1 quart of milk.
- 1 package Cooper’s gelatine, soaked two hours in a cup of cold water.
- ¾ of a cup of sugar.
- 1 great spoonful grated chocolate, wet in a little boiling water.
- Beaten yolk of an egg.
- 1 great spoonful currant jelly, or cranberry jam.
- Rose-water for flavoring.
Heat the milk to boiling, stir in the sugar, then the gelatine. Cook about five minutes, and strain through thin muslin. Divide the blanc-mange into four equal portions. Beat the chocolate well into one; heat for one minute, and put by in a cup or bowl. Do the same with the egg to a second, and the currant jelly for the third. This last must be heated carefully, and a little sugar added, that the milk may not curdle. Leave the fourth white, and flavor with rose-water. When cold and a little stiff, pour into a wet mould—the white first; when this is so firm as to bear the weight of the next without mixing, the pink; then, the yellow; lastly, the brown. Do this on Saturday. On Sunday dip the mould in warm water, work the surface free with your fingers, and turn out upon a flat dish. Eat with cream and sugar, or brandied fruit.
Third Week. Monday.