Velvet Blanc-Mange.
1 pint sweet cream, whipped stiff; ½ package Cooper’s gelatine soaked in 2 cups of cold water; 2 glasses white wine; juice of one large lemon; bitter almond flavoring; 1 cup sugar.
Put sugar, soaked gelatine, lemon and wine into a covered vessel for one hour. Stir well, and set the covered jar or bowl into a saucepan of boiling water until the gelatine is dissolved. Strain and cool before flavoring it. When it begins to congeal, beat gradually into the whipped cream. Put into a wet mould, and bury in the ice until wanted. Pass cake with it.
Second Week. Thursday.