Wash an ounce and a half of calf's-foot isinglass, and put it into a quart of milk over night. In the morning add three peach leaves, and boil it, slowly, twenty minutes or half an hour. Strain it into a dish upon a small teacupful of fine sugar. If it is to be served soon, add two or three beaten eggs while it is hot. Put it into the mould and set in a cool place. In hot weather this should be made over night if wanted at dinner the next day, as it hardens slowly.
Calf's Foot Blanc-mange.
Put four calf's feet into four quarts of water; boil it away to one quart, strain it, and set it aside. When cool, remove all the fat, and in cutting the jelly out of the pan, take care to avoid the sediment. Put to it a quart of new milk, and sweeten it with fine sugar. If you season it with cinnamon or lemon peel, put it in before boiling; if with rose or peach-water, afterwards; or, if you choose, boil peach leaves in it. Boil it ten minutes, strain it through a fine sieve into a pitcher, and stir it till nearly cold. Then put it into moulds.
Gelatine Blanc-mange.
Allow a quart of milk. Take a quarter of a paper of English gelatine, and put it into a gill of the milk to soften. In a quarter of an hour, set the remainder of the milk in a tin pail into a kettle of hot water, with a few sticks of cinnamon in it. When the milk boils (or foams up) add a small teaspoon of salt, and stir in the cold milk and gelatine. Stir it steadily a few minutes, till the particles of gelatine are dissolved, then put it into moulds. If lemon or some other essence is preferred to the cinnamon, add it after the pail is taken out of the hot water. A beaten egg is an improvement.
Moss Blanc-mange.
In making this blanc-mange as little moss should be used as will suffice to harden the milk. If the moss is old, more is necessary than if it is fresh. Allow half a teacupful for a quart of milk. Wash it, and put it in soak over night; in the morning, tie it up in a piece of muslin, and boil it in the milk, with sticks of cinnamon, the rind of a lemon, or peach leaves. Boil it gently twenty minutes or half an hour. Then put in half a salt-spoonful of salt, strain it upon a large spoonful of crushed sugar, and put it into a mould immediately, as it soon begins to harden. Eat it with sugar and milk or cream.
Charlotte Russe.
Make a boiled custard of a pint of milk and four eggs; season it with vanilla, or any essence you prefer; make it very sweet, and set it away to cool. Put a half an ounce of isinglass or English gelatine into a gill of milk where it will become warm. When the gelatine is dissolved, pour it into a pint of rich cream, and whip it to complete froth. When the custard is cold, stir it gently into the whip. Line a mould that holds a quart with thin slices of sponge cake, or with sponge fingers, pour the mixture into it, and set it in a cold place.
Calf's-foot Jelly.