quinces, &c. If you choose to have your blanc-manage of a green colour, put in as much juice of spinach as will be necessary for that purpose, and a spoonful of brandy; but it should not then retain the name of blanc-mange, (white food,) but verde-mange, (green food): if you would have it yellow, dissolve a little saffron in it; you should then call it jaune-mange: or you may make it red, by putting a bit of cochineal into a little brandy, let it stand half an hour, and strain it through a bit of cloth; it is then intitled to the appellation of rouge-mange. Always wet the mould before you put in the blanc-mange. It may be ornamented, when turned out, by sticking about it blanched almonds sliced, or citron, according to fancy.
To make clear Blanc-mange.
Take a quart of strong calf's foot jelly, skim off the fat, and strain it, beat the whites of four eggs, put it into a jelly-bag, and run it through several times till it is clear; beat one ounce of sweet almonds, and one of bitter, to a paste, with a spoonful of rose water squeezed through a cloth; mix it with the jelly, and three spoonfuls of very good cream; set it over the fire again, and keep stirring it till it is almost boiling; pour it into a bowl, and stir very often till it is almost cold; then wet your moulds and fill them.
To make Blanc-mange with a preserved Orange.
Fill your orange with blanc-mange; and, when cold, stick in it long slips of citron, like leaves; pour blanc-mange in the dish; when cold, set
