Ribbon Blanc-Mange.
1 quart of milk; 1 package Cooper’s gelatine; ¾ cup of sugar; 1 great spoonful of grated chocolate, wet in a very little cold milk; beaten yolk of one egg; 1 great spoonful of cranberry juice; vanilla extract.
Soak the gelatine one hour in a cup of the milk. Heat the rest to scalding; add sugar and soaked gelatine, and stir eight minutes over the fire. Strain through a muslin bag into four bowls, putting equal portions in all. Color one brown by stirring in the wet chocolate; another yellow, by beating in the yolk; a third, pink with cranberry juice, or currant jelly. Leave the fourth white. Return each portion, excepting this last, to the fire in its turn, and stir until very hot. When all are cold and beginning to congeal, wet a mould, and pour in, first, half of the white; next, half of the pink; thirdly, half of the yellow; fourthly, half of the brown. Upon this brown empty the rest of the white, and let the pink, yellow, and brown follow in course. Let each of the eight courses get firm enough to bear the next before adding more. Do all this on Saturday. On Sunday, turn out and pass with light cake, followed by coffee. The vanilla extract is intended for the chocolate only.
This is a beautiful dish, easy and safe.
Fourth Week. Monday.