Soak half a box of gelatine in cold water enough to cover it; bring to a boil a quart of cream and a pint of milk, add the gelatine; let it boil gently a few minutes, then add half a pound of sifted sugar and two teaspoons of vanilla extract; give a boil up and pour into moulds. This quantity makes two medium-sized forms. To be eaten with cream.

Almond Blanc-Mange

Blanch, dry and pound in a mortar two ounces of almonds, using a little rose-water in pounding them to prevent their oiling. Put an ounce of isinglass in half a pint of new milk, and dissolve it over the fire with a piece of vanilla bean. When dissolved, strain out the bean, and add an ounce of butter, the almond paste, and a quart of cream; boil it twenty minutes, and add half a pound of powdered sugar; put in moulds, and set in a cool place or on ice.

Blanc-Mange Of Corn-Starch

One quart of new milk, mix with apart of it four tablespoonsful of corn-starch, put the remainder of the milk on the fire to boil; when it comes to a boil, pour it in a farina-kettle, stir in the corn-starch, with four heaping tablespoons of sugar, and let it boil, stirring all the time until clear like starch; then flavor with two teaspoonsful of extract of vanilla, and pour into a mould.

Blanc-Mange Of Iceland Moss

Take a handful of moss, wash it clean in cold water, pour off the water and pour boiling water on it, and let it stand for a minute; strain off the water, and put the moss in two quarts of milk that has been sweetened and flavored with lemon or vanilla; put the milk in a farina-boiler, stir it occasionally until the consistence of custard; then strain through a fine clot' into moulds, and set in a cool place.

Blanc-Mange Of Isinglass

Put an ounce of isinglass over the fire in half a pint of milk with a piece of vanilla bean. When dissolved, add a quart of cream; an ounce of butter, and two ounces of sweet almonds blanched and pounded in a mortar with a little rose-water to prevent their oiling; boil all together twenty minutes; just before taking from the fire, add half a pound of sifted sugar, pour into moulds, and set on the ice.

Cream Blanc-Mange

Dissolve a quarter of a box of gelatine in two wine-glasses of wine, standing it in boiling water on the range; sweeten a pint of rich cream, flavor with a teaspoonful of essence of vanilla; when the gelatine is dissolved, stir it in the cream, whip it to a froth with a trifle churn, pour it into a mould and set it in a cool place for several hours before it is wanted.

Gelatine Blanc-Mange

Soak a quarter of a box of Cox's gelatine in a quarter of a pint of cold water for one hour; then pour over it half a pint of boil-ing water, stir in a heaping coffeecup of sifted sugar and the juice and grated rind of a lemon; stir it until the sugar is dissolved; then strain through a sieve or fine cloth; beat the whites of five eggs to a stiff froth, and add them to the gelatine when it is cold; whip all well together, pour into a mould and set on the ice. Make a custard of a pint and a quarter of new milk, the yolks of the eggs and five tablespoonsful of sifted sugar; set it in boiling water and stir until it sticks to the spoon and begins to thicken; turn out to cool. When ready to serve, turn the gelatine out of the mould into a deep glass dish, and pour the custard round it.

Peach Blanc-Mange

Dissolve two-thirds of a box of gelatine in half a pint of milk over the fire; peel and seed eight large ripe peaches, and press them through a sieve, and beat into them very gradually a quart of rich cream, with a coffeecup of powdered sugar. When the gelatine is dissolved, stir it into the peaches and cream and pour into moulds and set on the ice. This may be made in winter with preserved or canned peaches. If preserved, take two heaping tablespoonsful of peaches with their syrup.

Rice Blanc-Mange

Six tablespoons of rice ground in a mill, and soaked in water twenty minutes, stir it into a quart of new milk, boil it half an hour, stirring it all the time; flavor with vanilla and sweeten to taste, and pour in a mould; eaten with cream. Boil this in a farina-kettle.