elly, use for flavouring a very pale sherry, or
the colour will be too dark to contrast nicely with the red jelly.

LEMON BLANCMANGE.

1442. INGREDIENTS.--1 quart of milk, the yolks of 4 eggs, 3 oz. of
ground rice, 6 oz. of pounded sugar, 1-1/2 oz. of fresh butter, the rind
of 1 lemon, the juice of 2, 1/2 oz. of gelatine.

[Illustration: BLANCMANGE MOULD.]

_Mode_.--Make a custard with the yolks of the eggs and 1/2 pint of the
milk, and, when done, put it into a basin: put half the remainder of the
milk into a saucepan with the ground rice, fresh butter, lemon-rind, and
3 oz. of the sugar, and let these ingredients boil until the mixture is
stiff, stirring them continually; when done, pour it into the bowl where
the custard is, mixing both well together. Put the gelatine with the
rest of the milk into a saucepan, and let it stand by the side of the
fire to dissolve; boil for a minute or two, stir carefully into the
basin, adding 3 oz. more of pounded sugar. When cold, stir in the
lemon-juice, which should be carefully strained, and pour the mixture
into a well-oiled mould, leaving out the lemon-peel, and set the mould
in a pan of cold water until wanted for table. Use eggs that have
rich-looking yolks; and, should the weather be very warm, rather a
larger proportion of gelatine must be allowed.

_Time_.--Altogether, 1 hour. _Average cost_, 1s. 6d.

_Sufficient_ to fill 2 small moulds. _Seasonable_ at any time.

LEMON CREAM.

1443. INGREDIENTS.--1 pint of cream, the yolks of 2 eggs, 1/4 lb. of
white sugar, 1 large lemon, 1 oz. of isinglass.

[Illustration: LEMON-CREAM MOULD.]

_Mode_.--Put the cream into a _lined_ saucepan with the sugar,
lemon-peel, and isinglass, and simmer these over a gentle fire for about
10 minutes, stirring them all the time. Strain the cream into a jug, add
the yolks of eggs, which should be well beaten, and put the jug into a
saucepan of boiling water; stir the mixture one way until it thickens,
_but do not allow it to boil_; take it off the fire, and keep stirring
it until nearly cold. Strain the lemon-juice into a basin, gradually
pour on it the cream, and _stir it well_ until the juice is well mixed
with it. Have ready a well-oiled mould, pour the cream into it, and let
it remain until perfectly set. When required for table, loosen the edges
with a small blunt knife, put a dish on the top of the mould, turn it
over quickly, and the cream should easily slip away.

_Time_.--10