Blanc Mange.
1 liberal quart of milk.
1 oz. Cooper’s gelatine.
¾ of a cup of white sugar.
2 teaspoonfuls vanilla.
Soak the gelatine for two hours in a breakfast-cup of cold water. Heat the milk to boiling in a farina-kettle, or in a tin pail set in a pot of hot water. Add the soaked gelatine and sugar, stir for ten minutes over the fire, and strain through a thin muslin bag into a mould wet with cold water. Flavor and set in a cold place to form. To loosen it, dip the mould for one instant in hot water, detach the surface from the sides by a light pressure of the fingers, and reverse over a glass or china dish. Serve with powdered sugar and cream.
By all means have Sunday desserts prepared upon the preceding day. To this end, I have endeavored to give such receipts for the blessed day as can be easily made ready on Saturday.