Chambers's cookery for young housewives

This is a jelly closely resembling the above, and is made with much less trouble. Put a pint and a half of milk into a saucepan, with the sugar and seasoning. Mix the arrowroot smoothly with the half-pint of milk. When the milk on the fire boils, pour in the arrowroot, stirring quickly. It will become thick immediately. Let it boil for two or three minutes. Wet the mould with cold milk, and pour the arrowroot into it. Let it stand till cold, and turn out as directed for calf's-foot jelly. Oswego, which makes a good blanc-mange, should lie treated in a similar manner. RICE BLANC MANGE. I lb. rice. I 1 pint milk. 1 oz. sugar. I Cinnamon. Wash the rice, and boil it in milk till quite soft, stirring frequently to prevent burning. Sweeten and season to taste. Pour into a previously wetted mould, and, when cold, turn out as directed for calf’s-foot jelly. It may be garnished with red or black currant jelly. MOSS BLANC MANGE. 1 oz. moss. I li pint milk. 2 oz. sugar. I Cinnamon. There is a moss of a peculiar kind, found on the seashores of Iceland, Ireland, and other places, which is of a glutinous nature like isinglass, and, when boiled in milk, forms a nice smooth white jelly. The moss is called Iceland or Carrageen Moss; it is sold by druggists and grocers, and resembles dried seaweed of a yellowish colour. Pick all gritty or sandy particles from the moss, and soak it in cold water for about twelve hours, drain it, and place it in a saucepan on the fire with the milk. Let it boil for half an hour, stirring occasionally, to prevent its burning. Sweeten to taste, GOOSEBERRY FOOL — TRIFLE. and flavour with cinnamon or any other spice. When the moss is dissolved, leaving nothing but a few thready fibres, strain it through a sieve into a mould. When cold, it will turn out easily, and have all the appearance of a firm blancmange. It is inexpensive, and is also agreeable to the palate, and very nutritious. GOOSEBERRY FOOL. 1 quart unripe gooseberries. I I lb. sugar. 1 cupful water. I i pint cream. This is a simple way of preparing gooseberries, and very wholesome for children. Take full-grown unripe gooseberries. Top and tail them, and put them into a saucepan with the water. Cover them, and let them heat very slowly. When the gooseberries are soft, but not broken, strain the water from them, put them in a dish and bruise them to a fine pulp, Avith sufficient sugar to sweeten. Let them stand till cold, and then mix the cream with them. Serve in a hashdish, or large bowl. TRIFLE. 1 pint cream. 1 lemon (juice only). 12 ratafia biscuits. Raspberry jam. Nutmeg. 6 penny sponge-cakes. 1 gill sherry. 1 pint boiled custard. 3 oz. sifted sugar. 2 oz. candied peel.