Almond Blanc-Mange.
1 quart of milk.
1 oz. Cooper’s gelatine.
¼ lb. of almonds, blanched and pounded, with 1 tablespoonful of rose-water to prevent oiling.
¾ cup of sugar.
Soak the gelatine one hour in a cup of the milk. Heat the rest; add the almond-paste, and stir over the fire three minutes, then put in the sugar and gelatine, and stir five minutes more. Strain through thin muslin, pressing hard. When cool, pour into a wet mould, and set upon ice, or in cold water to form. Eat with cream and sugar. It is a good plan to blanch the almonds the day before they are to be pounded.