care must be taken to leave none of the white coating on the inside
of skin; after preparing this way put them in a saucepan over the
fire with boiling water and boil 5 minutes; rinse with cold water,
wipe them dry and fill each one either with clear jelly of different
colors or blanc-mange; set them on ice until hard; cut them into
quarters and use for garnishing different dishes. Small patty forms
filled with jelly are also used for the same purpose.

170. +Almond Blanc-Mange.+-- Soak 1 ounce gelatine in 1 cup cold milk
for 15 minutes; then add 3 cups boiling milk, 6 tablespoonfuls
sugar, 1/4 pound blanched almonds (among the latter there should be a
few bitter ones) and pound them in a mortar with a little water to a
paste; set the saucepan with its contents into a vessel of boiling
water and stir till it boils; remove from the fire and let it stand
for 5 minutes; then strain through a muslin bag, add 1 teaspoonful
extract of vanilla and set aside to cool; rinse out a quart mould
with cold water and sprinkle with sugar; pour in the cold
blanc-mange and set in a cool place till it becomes firm; when ready
to serve loosen the blanc-mange around the edge on top and turn it
over onto a dish; it may then be served either with or without fruit
or vanilla sauce. Instead of almonds any other kind of flavoring may
be used.

171. +Chocolate Blanc-Mange.+-- Soak 1 ounce gelatine in 1 cup cold
milk for 15 minutes; then add 2-1/2 cups boiling milk; mix 1/4 pound
grated Baker's chocolate with 1/2 cup cold milk; add it to the
gelatine with 6 tablespoonfuls sugar; place this in a saucepan over
the fire and stir till it boils; remove from fire, add 1 teaspoonful
vanilla extract and when cold pour it into the moulds, which have
been rinsed out with cold water and sprinkled with sugar; set in a
cool place till firm; this may be served with or without vanilla
sauce.

172. +Blanc-Mange Marbre au Chocolat.+-- Make half the quantity of
both the Almond and Chocolate Blanc-Mange; rinse out a mould with
cold water, sprinkle with sugar and place into cracked ice; pour in
a few spoonfuls almond blanc-mange and let it get firm; then put in
a few spoonfuls chocolate blanc-mange; when the latter is firm again
put in some of the almond blanc-mange; continue in this way until
all is used; let the form remain for 2 hours on ice and then serve
with vanilla sauce.

173. +Cream Blanc-Mange.+-- Soak in a small tin 1/2 ounce gelatine in 1/2
cup col