Chocolate Blanc-Mange.
1 quart milk.
1 package Cooper’s gelatine, soaked for one hour in a cup of cold water.
4 heaping tablespoonfuls of chocolate wet in a little milk.
¾ of a cup of sugar.
2 teaspoonfuls of vanilla essence.
Boil the milk; stir in sugar and gelatine, and when these are dissolved, the chocolate. Cook five minutes, stirring all the time, and strain through double tarlatan, into a wet mould. Set upon ice to form. When firm, turn out and eat with sweet cream.
Fourth Week. Thursday.
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Mock Turtle Soup.
Boiled Corned Beef. Young Turnips.
Casserole of Rice with Calf’s Brains. Green Pea Fritters.
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Bananas, Oranges, Nuts, and Raisins.
Tea, Toasted Crackers, and Cheese.
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