Blanc-mange.
Put half a paper of gelatine, two ounces of sugar, half of the very thin rind of a lemon, and eight bitter almonds, blanched and bruised, into a pint of milk, and let it stand an hour. Place it over the fire, and let it come merely to the scalding-point, stirring it well to dissolve the gelatine.
Strain it into a bowl, add a pint of cream, and a little wine or brandy, to taste. Stir it occasionally, to prevent the cream from settling on the surface. Turn it, avoiding the settlings, into molds, to harden; or, in place of almonds, a stick of cinnamon may be substituted; or infuse a few more almonds, and omit the wine or brandy; or, the blanc-mange may be flavored with maraschino, or any other liqueur. I prefer blanc-mange made with corn starch, as the same ingredients necessary for a blanc-mange proper are better made into Bavarian creams.