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Classic
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page 169
stir in the mixed maizena or corn starch. When cooked five minutes, pour it into
moulds or bowls; wet the bowls first with cold water to prevent the jelly
sticking to the sides. When firm and cold, eat it with cream or any kind of
stewed fruit you may have.
GELATINE BLANC MANGE
To one quart of milk add an ounce of Nelson's or Coxe's gelatine, which has been
soaked an hour in a cup of cold water. Add to this half a pound of fine white
sugar; let it simmer very gently on the fire in a stewpan until all the gelatine
is dissolved. Strain it, and pour it in a mould; when it begins to thicken, put
it on ice and serve it with cream.
GELATINE BLANC MANGE
Take a quart of new milk, set it on to boil; stir into the boiling milk, half a
box of gelatine, which should have been soaked in cold water ten or fifteen
minutes. When the gelatine is dissolved, stir into the milk a cup of sugar; take
the jelly from the fire, and last of all while the mixture is very hot, stir in
four eggs; season with vanilla or lemon extract, and pour into moulds. Eat with
cream. This is very nourishing for invalids.
CHOCOLATE MANGE
Made the same as gelatine blanc mange above described, except seasoning the
jelly with six ounces of grated chocolate in the boiling milk. Eat with cream or
wine sauce.
ISINGLASS JELLY
Boil in one pint of water, one ounce of isinglass, and when well dissolved, add
to it one pound of sugar, and a cup of pale wine. When the water is boiling, add
to
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