For blanc-mange and gelatine, it is best to use gelatine and as few spices as possible, as spices turn gelatine dark. As such explicit directions are given in the subsequent pages for the making of these dishes, it is unnecessary to say anything further on the subject at present.
A nice custard is made in the following manner: Mix the beaten yolks of six eggs with a teacup of sugar. Have a quart of milk boiling in a kettle. Dip up a teacup of milk at a time and pour on the eggs, till the kettle is emptied, stirring rapidly all the time. Wash out the kettle, pour the mixture back, and stir constantly till it thickens. Then pour it into a bowl and stir till cool, to make it smooth and prevent it from curdling. Put in the bottom of glass mugs slips of preserved orange, lemon, or citron. Fill nearly full with custard; put whipped cream and grated nutmeg on top.
Or, the yolks may be mixed with boiled milk and sugar in the same proportions, but instead of being returned to the kettle, may be poured into china or earthenware custard-cups, set in a pan of boiling water, placed in a stove or range, and baked. The boiled milk must be seasoned by boiling a vanilla bean in it, or a few peach leaves, or it may be flavored with caromel. Serve the custard with whipped cream on top.
Stock Jelly.
To one and a half gallons of stock, put the whipped whites of eight eggs. Put in six blades of mace and the rind of three lemons, 4½ pounds sugar. Let it boil ten minutes, then add three pints of Madeira wine, juice of eight lemons, a little vinegar or sharp cider. Let it boil only a few minutes. Strain through a dripper. If the stock is not very nice, it may require the whites of one dozen eggs to clear it.—Mrs. T.
Calves' Foot Jelly.
One quart nice jelly stock, one pint wine, half a pound white sugar, whites of four eggs beaten up, three spoonfuls lemon juice. Boil all well and pass through a jelly-bag, kept hot before the fire. Try some at first, till it drips clear, and then pour out the whole. Peel the lemons as thin as possible and strain the jelly on the peelings. Should you wish to turn out the jelly in moulds, put one ounce isinglass to three pints of jelly.—Mrs. I. H.
Isinglass Jelly.
Dissolve two ounces isinglass in two quarts of boiling water. When cold, add juice of three lemons and skin of one, whites of three eggs, well beaten, one and a half pounds of sugar, one pint cider, four pieces cinnamon (size of the little finger), eight blades of mace. Let it boil up well. Be careful not to stir after the ingredients are thoroughly mixed. Let it stand ten minutes after removing from the fire, and just before straining pour in a pint of wine.—Mrs. W. R. R.
Crystal Jelly.