n the top or centre
of each island, is produced a pleasing effect; also by filling
wine-glasses and arranging them around a standard adds much to the
appearance of the table.

FLOATING ISLAND.

One quart of milk, five eggs and five tablespoonfuls of sugar. Scald
the milk, then add the beaten yolks and one of the whites together
with the sugar. First stir into them a little of the scalded milk to
prevent curdling, then all of the milk. Cook it the proper thickness;
remove from the fire, and, when cool, flavor; then pour it into a
glass dish and let it become very cold. Before it is served beat up
the remaining four whites of the eggs to a _stiff_ froth and beat into
them three tablespoonfuls of sugar and two tablespoonfuls of currant
jelly. Dip this over the top of the custard.

TAPIOCA BLANC MANGE.

Half a pound of tapioca soaked an hour in one pint of milk and boiled
till tender; add a pinch of salt, sweeten to taste and put into a
mold; when cold turn it out and serve with strawberry or raspberry
jam around it and a little cream. Flavor with lemon or vanilla.

BLANC MANGE. No. 1.

In one teacupful of water boil until dissolved one ounce of clarified
isinglass, or of patent gelatine (which is better); stir it
continually, while boiling. Then squeeze the juice of a lemon upon a
cupful of fine, white sugar; stir the sugar into a quart of rich cream
and half a pint of Madeira or sherry wine; when it is well mixed, add
the dissolved isinglass or gelatine, stir all well together, pour it
into molds previously wet with cold water; set the molds upon ice, let
them stand until their contents are hard and cold, then serve with
sugar and cream or custard sauce.

BLANC MANGE. No. 2.

Dissolve two ounces of patent gelatine in cold water; when it is
dissolved stir it into two quarts of rich milk, with a teacupful of
fine white sugar; season it to your taste with lemon, or vanilla, or
peach water; place it over the fire and boil it, stirring it
continually; let it boil five minutes; then strain it through a cloth,
pour it into molds previously wet with cold water and salt; let it
stand on ice, or in any cool place until it becomes hard and cold;
turn it out carefully upon dishes and serve; or, half fill your mold;
when this has set, cover with cherries, peaches in halves,
strawberries or sliced bananas, and add the remainder.

CHOCOLATE BLANC MANGE.

Half a box of gelatine soaked in a cupful of water for an h