Blancmange with Preserves.
Boil 1 pint of cream with cinnamon and lemon peel; sweeten it, add 1 oz. isinglass dissolved in a little water, stir it over the fire till it is on the point of boiling, then pour it into a jug, stirring it occasionally; when milkwarm add a wine-glassful of brandy and a table-spoonful of ratafia. Have ready in a china or glass dish, some East or West India preserves, pour the blancmange on it, and set it by till the next day.
Jaunemange.
Dissolve 2 oz. isinglass in nearly a pint of boiling water; put to it ¾ pint of white wine, the juice of 2 oranges, and 1 lemon, the peel of a lemon shred fine, sugar to taste, a little cinnamon and brandy, and the yolks of 8 eggs. Simmer gently a few minutes, then strain it into moulds.
Rice Flummery.
Boil 5 oz. sifted ground rice in a quart of new milk, with ½ oz. bitter almonds, 2 table-spoonsful rose water, and sugar to sweeten; keep stirring till very thick, then put it into a mould. When cold turn it out, stick blanched almonds in, and pour round it some thick cream sweetened and flavoured with white wine; or no cream, but preserves in lumps.
Dutch Flummery.
Boil the rinds of 2 and juice of 3 lemons in ½ pint of white wine, ½ pint water, ¼ lb. sugar and 1 oz. of isinglass, ten minutes, then strain and mix it gradually with the yolks of 5 eggs, stir it over the fire five minutes, then stir till nearly cold, and pour it into a mould.
Rice Cups.
Sweeten a pint of new milk, with sifted sugar, and boil in it a stick of cinnamon, when it boils stir in 2½ oz. of sifted ground rice; then take it off the fire, and add the beaten whites of 3 eggs, stir again over the fire, for three minutes, and pour into cups, previously dipped in cold water. When cold, turn them out, pour a custard round, and ornament with preserves or stewed pears.