Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

One quarter pound of sugar, one quart of milk, one and a half ounces of isinglass, the rind of half a lemon, four laurel leaves. Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved; taste it occasionally to ascertain when it is sufficiently flavored with the laurel leaves; then take them out, and keep stirring the Mother's Coos Book. 301 mixture over the fire for about ten minutes. Strain it through a, fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mold, omitting the sediment at the bottom. Turn it out carefully on a dish, and garnish with preserves, bright jelly, or a compote of fruit. IVORY BLANC-MANGE. Soak one ounce of gelatine for ten minutes in a little cold milk and pour over the gelatine, and stir it constantly until it is all dissolved; it may be placed in the dish and set on top of a boiling teakettle for a few minutes; remove it and add a small cupful of sugar and two tablespoonfuls of sherry wine. Strain into molds. RICE BLANC-MANGE. One-quarter pound of ground rice, three ounces of loaf sugar, one ounce of fresh butter, one quart of milk, flavoring of lemon-peel, essence of almonds or vanilla, or laurel leaves. Mix the rice to a smooth batter with about onehalf pint of milk, and the remainder put into a saucepan, with the sugar, butter, and whichever of the above flavorings may be preferred; bring the milk to the boiling point, quickly stir in the rice, and let it boil for about ten minutes, or until it comes easily away from the saucepan, keeping it well stirred the whole time. Grease a mold with pure salad oil; pour in the rice, and let it get perfectly set, when it should turn out quite easily; garnish it with jam, or pour round a compote of any kind of fruit, just before it is sent to table. This Mano-mange is better for being made the day before it is wanted, as it then has time to become firm. If laurel leaves are used for flavoring, steep three of them in the milk, and take them out before the rice is added; 202 Mother's Cook Book. about eight drops of essence of almonds, or from twelve to sixteen drops of essence of vanilla, would be required to flavor the above proportion of milk. APPLE TRIFLE. Ten good- sized apples, the rind of one-half lemon, six ounces of pounded sugar, one-half pint of milk, one-half pint of cream, two eggs, whipped cream. Peel, core, and cut the apples into thin slices; and put them into a saucepan, with two tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream and eggs, with a little sugar, over the fire; and let the mixture thicken, but do not allow it to reach the boiling point When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, etc., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished, as fancy dictates, with strips of bright apple jelly, slices of citron, etc LEMON TRIFLE. Juice of two lemons and grated peel of one, one pint cream, well sweetened and whipped stiff, one cup of sherry, a little nutmeg. Let sugar, lemon-juice and peel lie together two hours before you add wine and nutmeg Strain through double tarlatan, and whip gradually into the frothed cream. Serve very soon, heaped in small glasses. Pass cake with this, as well as with the tea. T f Mother's Cook Book. FLOATING ISLAND.