Finest Blancmange
Break up a half pound of the best double-refined loaf sugar. On some of the pieces rub off the yellow rind of two large lemons, having rolled them under your hand to increase the juice. Then powder all the sugar, and mix with it, gradually, the juice of the lemons, a pint of rich cream, and a large half pint (not less) of sherry or madeira. Stir the mixture very hard till all the articles are thoroughly amalgamated. Then stir in, gradually, a second pint of cream. Put into a small sauce-pan an ounce of the best Russia isinglass, with one jill (or two common-sized wineglasses) of cold water. Boil it till the isinglass is completely dissolved, stirring it several times down to the bottom. When the melted isinglass has become lukewarm, stir it gradually into the mixture, and then give the whole a hard stirring. Have ready some white-ware moulds that have just been dipped and rinsed in cold water. Fill them with the mixture, set them on ice, and in two or three hours the blancmange will be congealed. When it is perfectly firm, dip the moulds for a minute in lukewarm water, and turn out the blancmange on glass dishes. This, if accurately made, is the finest of blancmange. For company, you must have double, or treble, or four times the quantity of ingredients; each article in due proportion.