Almond Blanc-Mange.
1 quart of milk; 1 package Cooper’s gelatine, soaked one hour in a little cold water; 3 oz. of almonds, blanched, dried, and pounded in a mortar, with a little rose-water to prevent oiling; ¾ cup of sugar; extract bitter almonds.
Heat the milk to scalding; add the gelatine, the pounded almonds, and, when you have stirred these over the fire ten minutes, the sugar. Strain through thin muslin, wringing and squeezing to get out the flavor of the almonds. Flavor, and set in a wet mould to form. Do this on Saturday. On Sunday, turn it out, and eat with powdered sugar and cream.