almonds, beaten to a paste, sugar to taste, and a little brandy. Mix well, and put it in shapes.
Blancmange.
Blanch 1 oz. sweet and ½ an oz. of bitter almonds and pound them with a little brandy, put them with ½ an ounce of isinglass into a bowl with ½ a pint of milk and ½ a pint of cream, and 2 oz. of pounded sugar, and let it stand 3 hours; then stir it over the fire till it begins to boil, when take it off and strain it, but keep stirring it till nearly cold, and then pour it into a mould. If you choose, have 12 bitter, no sweet almonds, a wine-glassful of brandy and a table-spoonful ratafia.—When about to turn it out, wrap a towel dipped in hot water round the mould, and draw a silver knife round the edge of the blancmange.
Rice Blancmange.
Boil 4 oz. of whole rice in water till it begins to swell, pour off the water, and put the rice into nearly a quart of new milk, with sugar, a little cinnamon and lemon peel. Boil slowly till the rice is mashed, and smooth. Do not let it burn. Put it into a mould to turn out. This may be in the centre of a dish with custard round it.
Blancmange with Preserves.
Boil 1 pint of cream with cinnamon and lemon peel; sweeten it, add 1 oz. isinglass dissolved in a little water, stir it over the fire till it is on the point of boiling, then pour it into a jug, stirring it occasionally; when milkwarm add a wine-glassful of brandy and a table-spoonful of ratafia. Have ready in a china or glass dish, some East or West India preserves, pour the blancmange on it, and set it by till the next day.
Jaunemange.
Dissolve 2 oz. isinglass in nearly a pint of boiling water; put to it ¾ pint of white wine, the juice of 2 oranges, and 1 lemon, the peel of a lemon shred fine, sugar to taste, a little cinnamon and brandy, and the yolks of 8 eggs. Simmer gently a few minutes, then strain it into moulds.
