Blanc-Mange Made With Gelatine

Soak a box of gelatine in cold water enough to cover it one hour. Put three pints of milk in a tin pail, and set in a kettle with hot water; when the milk comes to a boil, stir in the gelatine and two spoonfuls of sugar. Flavor with vanilla or lemon, strain into blancmange moulds, arid when cool, set on ice to harden. Make this, if possible, the day before it is to be used. Serve with sugar and cream.

Moss Blanc-Mange

Free from pebbles and seaweed, and wash in several waters one cup of Irish moss (get that that is not pressed); let it soak in cold water one hour, then tie up in a muslin bag, and put in a tin pail with three quarts of new milk. Set the pail in a kettle with hot water, and boil thirty minutes; after it comes to a boil, stirring occasionally. Press the bag between the side of the pail and the 6poon, to get out all the gluten; stir in a teaspoon-ful of salt, half a cup of sugar, and flavor with anything you please. Turn into blanc-mange moulds, and set away to cool. Serve with sugar and cream. This is the best kind of blanc-mange.

Blanc-Mange In Wine Sauce

Put one quart of new milk into a basin, and set the basin in another with hot water. When the milk comes to a boil, stir in four spoonfuls of corn starch, mixed with half a cup of milk and one teaspoon of salt; stir and boil for ten minutes, and then turn into a blanc-mange mould. Set away to cool. When time to serve, turn into a deep dessert-dish, and pour over it the following sauce : Beat to a cream the yolks of two eggs, one heaping cup of sugar, and a wineglass of wine; then stir in the whites of two eggs, beaten to a stiff froth. Serve immediately. Always dip the moulds in cold water before filling them with blanc-mange or cream.