Made the same as gelatine blanc mange above described, except seasoning the jelly with six ounces of grated chocolate in the boiling milk. Eat with cream or wine sauce.
ISINGLASS JELLY
Boil in one pint of water, one ounce of isinglass, and when well dissolved, add to it one pound of sugar, and a cup of pale wine. When the water is boiling, add to it the rind of a lemon, and when taken off the fire, add the juice and grated rind of lemon. Strain this mixture and whisk it till it begins to thicken, then pour it into the vessel you wish to mould it in, and set in a cool place, or on ice, to harden.
LEMON CUSTARD
Boil a cup of water, and stir into it a tablespoonful of flour, or corn starch. Beat the yolks of three eggs with a cup of brown sugar. Add the juice of a lemon strained; beat it up with the yolks and sugar. Pour this in a paste, and bake it. While the custard is baking, take the whites of the three eggs and beat them up with a cup of pulverized sugar. Spread this icing on the baked custard, and brown it slightly.
NICE BOILED CUSTARD
To every quart of milk, allow six eggs and a cup of white sugar. Set the milk to boil; beat the whites of the eggs with a half cup of sugar, and drop into the boiling milk for two minutes; then with a skimmer remove the boiled whites, and put on a dish to cool. When the whites are taken off, stir into the milk the yolks and sugar, previously well beaten up together. Add rose, lemon, or peach-leaf flavoring. Run this through a sieve into the bowl you expect to serve it in; then pile up the whites on the custard. The whites can be boiled without beating them with sugar.
APPLE CUSTARD. A NICE DISH
Take a dozen apples, a large cupful of brown sugar, a teacupful of water, the grated rind of a lemon, one pint of milk, four eggs, and two ounces of loaf sugar. Peel, cut and core the apples; put them in a sauce-pan with the water; as they heat, add the brown sugar and lemon-peel. When mashed and well cooked, take it off; put the fruit in the bottom of a deep dish, and pour a custard of the milk, sugar and eggs, over it, and bake in a moderate oven. Grate over it before baking, a little nutmeg.
ALL THE YEAR ROUND PUDDING