minutes, stirring it several times. Then strain it through a linen cloth or napkin into a large bowl, and add the wine and rose-water.
Set it in a cool place for three or four hours, stirring it very frequently with a spoon, to prevent the cream form separating from the jelly. The more it is stirred the better. Stir it till it is cool.
Wash your moulds, wipe them dry, and then wet them with cold water. When the blancmange becomes very thick, (that is in three or four hours, if the weather is not too damp) put it into your moulds.
When it has set in them till it is quite firm, loosen it carefully all round with a knife, and turn it our on glass or china plates.
If you wish to make it with almonds, take an ounce of blanched bitter almonds, and two ounces of sweet. Beat them in a mortar to a fine paste, pouring in occasionally a little rose-water. When the mixture is ready to boil, add the almonds to it gradually, stirring them well in. Or you may stir them in, while it is cooling in the bowl.
If it inclines to stick to the moulds, set them an instant in hot water. It will then turn out easily.
If you choose to make it without calf's feet, you can substitute an ounce of the best and clearest isinglass, or if in summer, an ounce and a quarter boiled with the other ingredients. If made with isinglass, you must use two ounces of sweet, and an ounce of bitter almonds, with the addition of the grated rind of a large lemon, and a large
