Take a pint of calf’s foot jelly, or American isinglass jelly, and put it in a sauce-pan, with the beaten yolks of six eggs, and stir till it begins to boil. Then sweeten and flavor to your taste; set it in a pan of cold water, and stir it till nearly cold, to prevent curdling, and when it begins to thicken, put it into moulds.
Variegated Blanc Mange.
For evening parties a pretty ornamental variety can be made thus.
Color the blanc mange in separate parcels, red, with juice of boiled beets, or cochineal; yellow, with saffron; and blue, with indigo.
Put in a layer of white, and when cool, a layer of another color, and thus as many as you like. You can arrange it in moulds thus, or in a dish, and when cold cut it in fanciful shapes.
Jaune Mange.
Boil an ounce of isinglass in a little more than half a pint of water, till dissolved; strain it, add the juice and a little of the grated rind of two oranges, a gill of white wine, the yolks of four eggs, beaten and strained, and sugar to your taste. Stir over a gentle fire till it just boils, and then strain into a mould.
Ivory Dust Jelly.
Boil a pound of the dust in five pints of water, till reduced to one quart, strain it, add a quart more of water, boil till a stiff jelly, then add lemon, or orange juice and rind, and sugar to your taste, and strain into moulds.