If liked, it may be put into a border mould, and served with whipped cream in the middle.
Blancmange.
- Ingredients—1 oz. packet of Swinbourne's isinglass.
- 1 pint of milk.
- 1 pint of cream.
- 3 or 4 oz. castor sugar.
- Flavouring essence.
Method.—Soak the isinglass in the milk; add the sugar and stir over the fire until both are dissolved.
Then pour in the cream; stir occasionally until cold.
Add the flavouring essence and pour it into a wetted mould.
Note.—A blancmange may be made economically by using less cream and more milk, or using milk only. If it is not stirred until cold, the cream and milk will separate.
Vanilla Cream.
Make a thick cream as for Charlotte Russe, and flavour with vanilla.