Serve with cream or soft custard.
Almond Blanc Mange.
From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and
Lady Manager.
One quart of milk, one ounce of gelatine, three ounces almonds
blanched and pounded in a mortar with one tablespoon of rose water
added to prevent oiling; three-fourths cup sugar. Heat the milk to
boiling, having previously soaked the gelatine in a cup of it for an
hour, add gelatine when the milk is scalding hot, add the pounded
almond paste and stir all together ten minutes before putting in the
sugar. When the gelatine has dissolved remove the blanc mange from the
vessel of boiling water in which you have cooked it, and strain
through a thin muslin bag, pressing it well to get flavor of almonds--
there should be three or four bitter ones among them. Wet a mould with
cold water, put in the blanc mange and set in a cold place until firm.
FLOATING ISLAND.
From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
Break six eggs into a bowl, separating the whites from four with the
yolks and whites of two; make a boiled custard, say a quart of milk,
six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry
wine. Beat the whites to a stiff froth, sweetening and flavoring them
a little also.
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