Modern cookery, in all its branches

over a clear fire, stirring them often until this last is dissolved ; take off the scum, stir in half a pint, or rather more, of rich cream, and strain the blanc-mange into a bowl ; it should be moved gently with a spoon until nearly cold to prevent the cream from settling on the surface. Before it is moulded, mix with it by degrees a wineglassful of brandy. New milk, 1½ pint ; rind of lemon, ^ large or whole small ; bitter almonds, 8; infuse 1 hour. Sugar, 2 to 3 oz. ; isinglass, 1^ oz. : 10 minutes. Cream, \ pint ; brandy, 1 wineglassful. * These should always be very sparingly used. HIGHER BLANC-MANGE. A pint of good cream with a pint of new milk, sweetened and flavoured as above (or in any other manner which good taste may dictate), with a little additional sugar, and the same proportion of isinglass, will make very good blanc-mange. Two ounces of Jordan almonds may be pounded and mixed with it, but they are not needed with the cream. JAUMANGE, OR JAUNE MANGER, SOMETIMES CALLED DUTCH FLUMMERY. Pour on the very thin rind of a large lemon and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for three or four minutes, then leave the saucepan by the side of the stove that the syrup may taste well of the lemon. In ten or fifteen minutes afterwards add two ounces of isinglass, and stir the mixture often until this is dissolved, then throw in the strained juice of four sound moderate-sized lemons, and a pint of sherry ; mix the whole briskly with the beaten yolks of eight fresh eggs, and pass it through a delicately clean hair-sieve : next thicken it in a jar or jug placed in a pan of boiling water, turn it. into a bowl, and when it has become cool and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Some persons add a small glass of brandy to it, and deduct so much from the quantity of water. Rind of 1 lemon ; sugar, 8 oz. ; water, 1 pint : 3 or 4 minutes. Isinglass, 2 oz. ; juice, 4 lemons ; yolks of eggs, 8 ; wine, 1 pint ; brandy (at pleasure), 1 wineglassful. EXTREMELY GOOD STRAWBERRY BLANC-MANGE, OR BAVARIAN CREAM. Crush slightly with a silver or wooden spoon, a quart, measured without their stalks, of fresh and richly-flavoured strawberries • strew over them eight ounces of pounded sugar, and let them stand for three or four hours ; then turn them on to a fine hair-sieve reversed, and rub them through it. Melt over a gentle fire two ounces of the best isinglass in a pint of new milk, and sweeten it with four ounces of sugar ; strain it through a muslin, and mix it with a pint and a quarter of sweet thick cream; keep these stirred until they are nearly or quite cold, then pour them gradually to the strawberries, whisking them briskly together ; and last of all throw in, by small portions, the strained juice of a fine sound lemon Mould the blanc-mange, and set it in a very cool place for twelve hours or more before it is served [chap. XXIII. Strawberries stalked, 1 quart ; sugar, 8 oz. ; isinglass 2 oz. ; new milk, 1 pint ; sugar, 4 oz. ; cream, 1 £ pint ; juice, 1 lemon.