Velvet Blanc-Mange

Two cups of sweet cream, one-half ounce gelatine, soaked in a very little cold water one hour; one-half cup white powdered sugar, one tea-spoonful extract of bitter almonds. Heat the cream to boiling, stir in the gelatine and sugar, and as soon as they are dissolved, take from the fire, beat ten minutes until very light, flavor by degrees, mixing it well. Put into molds wet with clear water.

Fruit Blanc-Mange

Stew nice fresh fruit (cherries and raspberries being the best); strain off the juice and sweeten to taste; place it over the fire in a double kettle until it boils; while boiling, stir in corn starch wet with a little cold water, allowing two tablespoonfuls of starch for each pint of juice; continue stirring until sufficiently cooked; then pour into molds wet in cold water, and set away to cool. To be eaten with cream and sugar.

Chocolate Blanc-Mange

1. One-half box gelatine, well soaked. Let one pint of milk come to the boiling-point; one cup grated chocolate (not the sweetened); twelve tablespoonfuls sugar. Add the gelatine just before turning into the molds. To be eaten, when cold, with sugar and cream.

2. One ounce of gelatine dissolved in as much water as will cover it, four ounces of grated chocolate, one quart of milk; three-quarters of a pound of sugar, yolks of two eggs. Boil eggs, milk, and chocolate together five minutes then put in the gelatine, and let the whole boil five minutes longer stirring constantly. Add one teaspoonful of vanilla extract, and put in molds to cool.

3. Soak a half-box gelatine in one quart of milk. Heat the milk, and when the gelatine is dissolved, strain; then add one cup of sugar, and three tablespoonfuls of grated chocolate, and boil eight minutes, stirring all the time. When nearly cold, beat with the egg-beater for five minutes. Flavor with vanilla, and put into a mold to cool.

Rice Blanc-Mange

One quart of new milk, six tablespoons of coarsely-ground rice. Wash the rice and drain the water off. Just as the milk begins to boil, add the rice, a tablespoonful at a time, stirring constantly. Boil for twenty minutes, or until it becomes quite thick. Sweeten to taste; add two tablespoonfuls water and one teaspoonful of rose water.

Raspberry Blanc-Mange

Stew fresh raspberries; strain off the juice, and sweeten to taste; put over the fire, and when it boils stir in corn starch wet in cold water, allowing two tablespoonfuls to a pint of juice; stir until cooked, and pour into molds to cool. Strawberries and cherries are very nice; eat with sweetened cream or boiled custard.