Virginia Cookery-book

Of stock gotten from boiling hog's or calf's feet take one quart, every particle of grease being skinmied off. Put with it into a preserving - kettle one pint of rich sweet cream, and one pint of fresh milk. Melt all together over the fire, but do not keep it there long enough to boil — only long enough to dissolve the stock ; then add a teaspoonful of rose flavoring and enough poke-berry jelly to make it of a pretty, delicate pink. Have ready some blanc- mange moulds wetted with cold water, strain the jelly into them, and set away until firm. When wanted for the table turn out into a deep dessert-dish, and serve with whipped syllabub. It is extremely delicate in flavor, and quite an ornamental dish. Country house-keepers, who have more stock than they always know what to do with at pork-curing seasons, will be glad to know so desirable a way of utilizing it. Jerusalem Cream. One quart of cream, one-third of a box of gelatine, a cupful of sugar, and three table-spoonfuls of brandy ; dissolve the gelatine in the brandy, then stir in the cream very gradually, set it in an oven until lukewarm, or stir it constantly over the fire ; then pour it into moulds and turn it out like blanc-mange ; eat it with plain cream or gelatine jelly. It is good 4iet in some cases of invalidism, where strong food cannot be taken. Farina Jelly. Boil one quart of new milk ; while boiling sprinkle in slowly a quarter of a pound of farina ; continue the boiling from half an hour to an hour ; season with a teacupful of sugar and a teaspoonful of vanilla ; when done, turn out into a mould and place it on the ice to stiffen. Serve •it with whipped cream. Blanc-mange, No. 1. One ounce of isinglass or gelatine to a quart of sweet cream and a pint of new milk, sweetened to your taste ; the gelatine having been softened by lying in cold water for a few minutes, add it to your cream and milk ; put all on the fire to stay until thoroughly mixed and heated ; sweeten with a cup and a half of pulverized sugar, and flavor with a teaspoonful of the extract you prefer. Vanilla, almond, or rose is peculiarly suitable. Since cream so readily turns sour, if you prefer you can melt the gelatine in a little water and stir it into the cream cold. If you prefer cooking, remember to wait until it is lukewarm before putting into the moulds, else the watery particles of gelatine will rise to the top and spoil the looks and taste of the blanc-mange. Dip the moulds in cold water before putting the cream in them; blanc-mange will stiffen in cold weather in a few hours, but it is best to make it the day before you intend to use it. It keeps sweet much longer than most preparations of cream. * Old recipe says, **the isinglass having been dissolved the overnight in boiling water. " How much less trouble have modem housekeepers ! Blanc-mange, No. 2. Season one quart of rich cream with five ounces of white sugar and whip it to a stiff froth ; pour one pint of cold water on half a box of gelatine, let it soak fifteen minutes, then simmer over embers until perfectly dissolved. When lukewarm pour the whipped cream slowly in, beating it all the time till stiff enough to drop from a spoon ; flavor with vanilla or lemon, and put into moulds, as directed above. Chocolate Blanc-mangb, No. 1. Boil two quarts of milk with half a pound of sugar (two teacupf uls will also give the proper amount) ; grate a quarter of a pound of Baker's Chocolate, and mix it smooth in a little boiling water ; as soon as the milk and chocolate boil add four table - spoonfuls of corn-starch stirred to a paste with a little cold milk. Let all boil together for ten minutes longer, and when cooled till lukewarm put into moulds, having first flavored with vanilla. Chocolate Blanc-mange, No. 2.