Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Blancmange of Jelly

To one pint of calf’s foot jelly, add a pint of cream, a little mace, and a quarter of a pound of loaf-sugar; boil it fifteen minutes, stirring it constantly; strain it through a flannel bag, and when nearly cold put in n glass of white wine; wet your moulds with cold cream before putting it in.