arrowroot; sweeten it with sifted sugar, and let it boil, stirring it
all the time, till it thickens sufficiently to come from the saucepan.
Grease a mould with pure salad-oil, pour in the blanc-mange, and when
quite set, turn it out on a dish, and pour round it a compote of any
kind of fruit, or garnish it with jam. A tablespoonful of brandy,
stirred in just before the blanc-mange is moulded, very much improves
the flavour of this sweet dish.

_Time_.--Altogether, 1/2 hour.

_Average cost_, 6d. without the garnishing.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ at any time.

BLANC-MANGE.

(_A Supper Dish_.)

1408. INGREDIENTS.--1 pint of new milk, 1-1/4 oz. of isinglass, the rind
of 1/2 lemon, 1/4 lb. of loaf sugar, 10 bitter almonds, 1/2 oz. of sweet
almonds, 1 pint of cream.

[Illustration: BLANC-MANGE MOULD.]

_Mode_.--Put the milk into a saucepan, with the isinglass, lemon-rind,
and sugar, and let these ingredients stand by the side of the fire until
the milk is well flavoured; add the almonds, which should be blanched
and pounded in a mortar to a paste, and let the milk just boil up;
strain it through a fine sieve or muslin into a jug, add the cream, and
stir the mixture occasionally until nearly cold. Let it stand for a few
minutes, then pour it into the mould, which should be previously oiled
with the purest salad-oil, or dipped in cold water. There will be a
sediment at the bottom of the jug, which must not be poured into the
mould, as, when turned out, it would very much disfigure the appearance
of the blanc-mange. This blanc-mange may be made very much richer by
using 1-1/2 pint of cream, and melting the isinglass in 1/2 pint of
boiling water. The flavour may also be very much varied by adding
bay-leaves, laurel-leaves, or essence of vanilla, instead of the
lemon-rind and almonds. Noyeau, Maraschino, Curacoa, or any favourite
liqueur, added in small proportions, very much enhances the flavour of
this always favourite dish. In turning it out, just loosen the edges of
the blanc-mange from the mould, place a dish on it, and turn it quickly
over; it should come out easily, and the blanc-mange have a smooth
glossy appearance when the mould is oiled, which it frequently has not
when it is only dipped in water. It may be garnished as fancy dictates.

_Time_.--About 1-1/2 hour to steep the lemon-rind and almonds in the
milk.

_Average cost_, with cream at 1s. per pint, 3s. 3d.

_Sufficient_ to