The new Kentucky home cook book

Boil a vanilla bean and two table-spoonfuls of granulated sugar in oue pint of rich milk until it is well flavored. Take it off of the fire, add one-half box of Cox's gelatine, The New Kentucky Home Cook Book. which has been soaked for one hour in half a pint of warm water. When slightly cooled, add two bars of baker's chocolate grated and dissolved in a little water. Stir in four well-beaten eggs. When it has become quite cold and begins to thicken, stir it a few moments without ceasing until it is very smooth. Have ready one pint of rich cream whipped to a stiff froth, stir it lightly in until well mixed. Put into molds, set on ice, or in a cool place. Soak one box of Cox's gelatine in one pint of cold water for one hour. Put one quart of rich milk into a tin bucket and set it in a kettle with hot water to boil. Scrape two ounces of French chocolate and mix with eight table-spoonfuls of sugar. Wet this with two spoonfuls of the boiling milk and rub with the spoon to a smooth paste, then stir into the boiling milk. Add the gelatine and the yelks of ten eggs well beaten. Stir for three minutes, take off and strain. Set in a pan of ice-water and stir for ten minutes, then add two tea-spoonfuls of vanilla and put into blancmange molds. Set on ice for three hours. Serve with sugar and cream. CHOCOLATE BLANC-MANGE. Grate one coffee-cupful of chocolate, add to it one pint of water and one cupful or more of sugar. Let it simmer until the chocolate is dissolved; add one quart of milk and one box of Cox's gelatine, previously soaked in boiling water. When the milk begins to boil, stir the gelatine into it slowly, when dissolved, and let it simmer until it is well mixed. Flavor with vanilla, and pour into molds. Serve with cream, sweetened and whipped. BLANC-MANGE. Dissolve one box of Cox's gelatine in enough boiling water to cover it. Add one pint of sugar to three pints of The New Kentucky Home Cook Book. new milk or cream; put it on the fire; when it is hot, pour in the gelatine slowly; simmer until it is well mixed and thick, then strain it into a pitcher and stir until cold but not congealed. Just before it begins to congeal, flavor with bitter almond or one tea-spoonful of vanilla. Dip the mold in cold water, and pour in the blanc-mange. Serve with whipped cream, sweetened. BLANC-MANGE. Take four table-spoonfuls of corn starch, one quart of new milk, the thin rind of four lemons, one-half tea-cupful of blanched almonds, one-fourth of a tea-spoonful of salt. Mix the corn starch in one tea-cupful of the milk, cut the rind of the lemons very thin and put into the remainder of the milk with the almonds (previously rubbed smooth in a white mortar). Set it on the fire, and when it boils pour in the cup of milk in which the corn starch has been dissolved, stir briskly until it thickens, then turn into molds. Serve as other blanc-mange. CHOCOLATE GLACE. Take one and one-half table-spoonful of Cox's gelatine, one-fourth of a cake of baker's chocolate if sweet, if not one square, four table-spoonfuls of white sugar, one pint of new milk. Boil until well dissolved — say fifteen minutes. Put aside to cool. Flavor cream with half a tea-spoonful of vanilla, whip and pour over it. FRENCH CREAM.