No. 267 Blanc-Mange
Take 1 package of gelatine, divide it in half; take 3 half pints of milk, 3 yolks of eggs; put on the milk to boil and make a custard of it; season to taste with lemon; melt one half of the gelatine, and melt it in ½ teacup of cold milk; then stir it in custard when done; take another 3 half pints of milk; let it boil; season with vanilla; sweeten to taste; melt the remaining half of the gelatine in a little milk and stir it in this last custard while it is hot; put out to cool enough, so it will mould; then take the first custard made and put in the mould, then on top of that in the same mould the last custard made; place on ice to cool; eat with whipped cream, seasoned with lemon or vanilla.