BLANC MANGE.
296. One pint of milk,
One pint of cream,
One ounce of isinglass,
The grated rind and juice of one lemon,
Sugar to the taste.
Boil the milk and pour it whilst hot over the isinglass, let it stand near the fire until it is perfectly dissolved, then strain it through a flannel jelly bag into the pint of cream, to which add the grated rind and juice of one lemon, and sugar to the taste. Let the whole boil once; take it off the fire, strain it again through your jelly bag, and pour it in moulds. Set it in a cool place.
CLEAR BLANC MANGE.
297. Boil four calves' feet in three quarts of water until the water is reduced to one quart, then strain it through a flannel jelly bag and stand it away to cool. When it is perfectly cold scrape off all the fat, which will be congealed in a cake on the top; after you have scraped all off as clean as you can get it, take a piece of clean damp sponge, or soft cloth a little damp, and wipe the top of the jelly and the inner edge of the vessel which contains it, lest any of the grease should be combined with the jelly when it is melted, as it would destroy its transparency. Break the jelly in pieces, put it in a preserving pan, add to it one pound of pulverized white sugar, half an ounce of bitter almonds pounded in a mortar with a little rose-water; put the almonds in the mortar one at a time, so as to pound them very finely, they should be like cream when done; strain them and add them to the jelly with a table spoonful of rose-water. Place the preserving pan in a vessel of boiling water, let it stand till it gets very hot, but do not let it boil. Strain it through the jelly bag several times, and when perfectly clear pour it in moulds; wet them inside first to prevent the jelly from adhering to them, and stand them in a cold place. When you strain the jelly do not squeeze the bag, as by that means you force the sediment through it; and by no means wash it, as it is impossible to wring it perfectly dry, and consequently the jelly will be thinned; scrape it on the inside as clean as you can each time.
CHARLOTTE DE RUSSE.
298. Get a sponge cake which has been baked in a mould, and weighing about two pounds or little more. Place this in the centre of a deep china or glass dish. Mix together half a pint of wine with half a pint of water, and sweeten it well with white sugar. Pour this over the cake, which should have been baked the day before; let it stand till it has absorbed as much of the wine as it will take up, then make a custard according to the following directions: Put over the fire three half-pints of milk, well sweetened and flavored with lemon or vanilla, and as soon as it is ready to boil stir in very gradually the yelks of six eggs which should have been well beaten. As soon as the milk and egg begins to bubble a little at the edges, take it off the fire. When the custard is lukewarm pour it round the cake in the dish; whisk the whites of the eggs to a stiff, dry froth, sweeten them with powdered white sugar and flavor with essence of lemon or lemon juice. Pile the whites on the top of the cake and serve it immediately.
PEACH CHARLOTTE.
299. Line the bottom and sides of a dish with slices of fresh sponge cake. Pare some ripe peaches, cut them in halves, sprinkle sugar over them, and fill up the dish. Then whisk a pint of sweetened cream; as the froth rises, take it off till all is done. Pile the cream on the top of the peaches and send it to the table.