d water for 15 minutes; set the tin in a saucepan of boiling
water and stir until gelatine is dissolved; beat 1 pint rich, sweet
cream to a stiff froth; add 4 tablespoonfuls powdered sugar and 1
teaspoonful vanilla or lemon flavoring; when this is well mixed add
the gelatine by degrees, beating constantly; rinse out a mould with
cold water, sprinkle with sugar, fill in the blanc-mange and set on
ice an hour or two before serving.

174. +Plain Blanc-Mange.+-- Boil 1 quart milk with 6 tablespoonfuls
sugar; add 1 ounce gelatine which has been soaked in a little cold
water for 15 minutes; stir this over the fire until gelatine is
dissolved; remove it from fire and when cold add 2 teaspoonfuls
vanilla; rinse out a form with cold water, sprinkle with sugar, pour
in the blanc-mange and set it on ice; serve with vanilla sauce.

175. +Cocoanut Blanc-Mange.+-- Stir into the plain blanc-mange when
it begins to thicken 2 cups freshly grated cocoanut.

176. +Neapolitan Blanc-Mange.+-- Prepare an almond blanc-mange,
strain and divide it into 4 equal parts; add to first part 1
tablespoonful grated chocolate and let it boil for a few minutes;
mix second part with the yolks of 2 eggs and stir it over the fire
till just about to boil; add to third part a few drops of cochineal,
to color it pink; leave fourth part uncolored; rinse out a mould
with cold water, sprinkle with sugar and place it into cracked ice;
as soon as the blanc-mange becomes cold and begins to thicken put in
first the white; after 5 minutes put in the pink; again waiting 5
minutes, put in the yellow and after a few minutes put in the
chocolate; let it remain on ice till firm; when ready to serve work
top free from the edge with a few light touches of your finger and
turn the blanc-mange onto a dish.

177. +Nest with Eggs.+-- Prepare 1 quart almond blanc-mange; take
12 fresh eggs, make a small hole in one end of each and let the
contents flow out; rinse each shell well with cold water; then fill
them with blanc-mange and set in a pan of sugar or flour, the open
end up; place them in a cool place till hard; boil 1 pound sugar to
a crack and spin it into quite long threads (see Spinning Sugar);
with these threads form a nest a little smaller than the dish it is
to be served in; dip each egg into warm water, wipe dry, break
shells from about the blanc-mange and lay the artificial eggs in the
nest. Another way is to make 1-1/2 quarts orange or wine jelly; cut the
rind o