two or three bitter almonds, a couple of bay leaves, and a piece of lemon peel; when the isinglass is dissolved, strain the milk into a basin; sweeten with four ounces of white sugar, and pour into a mould.
The juice of fresh strawberries is a fine addition to blancmange.
A JUDITHA.
Put some gooseberries into a saucepan with
very little water, when they are soft, pulp them
through a sieve, and add several well-beaten
yolks of eggs, and sweeten with white sugar;
have ready a shape of biscuit ice, or any other
cream ice that may be preferred, take off a thick
slice of the ice from the top carefully, and without breaking, so that it may be replaced on the
ice. Scoop out a large portion of the ice which
may be mixed with the gooseberry cream, and
fill the hollow with it. Cover the shape with
the piece that was removed and serve. This is
an elegant dish, the ice should be prepared in
a round mould—brown-bread ice is particularly
well adapted to a Juditha.
