Vegetarian cookery

Dissolve the isinglass in nearly half a pint of lemon or orange syrup, mixed with water, adding the lemon-juice and the sugar, previously rubbed on the lemon to take off the rind ; boil these together ; strain, and when cold, add the cream ; stir the whole well together, and pour it into a mould. No. 453. — Blanc-Mange. One ounce of isinglass, one pint and half of new milk, one pint of cream, five ounces of sugar, a piece of cinnamon, and two or three laurel leaves. Steep the isinglass in half a pint of cold milk twenty minutes ; set the remainder of the milk on the fire with the cinnamon, and laurel leaves, and whilst boiling, put in the isinglass, and stir it till the isinglass is quite dissolved, adding the cream and sugar ; strain it through a fine sieve or a piece of muslin ; stir till nearly cold ; leave it to settle, and then clear it off into two moulds. No. 454. — Blanc-Mange. One quart of milk, quarter of a pound of sugar, quarter of an ounce of cinnamon, one ounce of isinglass, and six drops of almond flavour. Put the milk, isinglass, and sugar into a pan, adding the cinnamon and almond flavour ; simmer over a slow fire, stirring constantly till the isinglass is dissolved ; strain through a cloth into a basin, and then pour it into a mould. No. 455. — Blanc-Mange. One ounce of isinglass, one pint and a half of now milk, half a pint of cream, and six drops of almond flavour. Boil the milk and cream, and put in the isinglass, sweetening with sugar ; boil two minutes ; strain, whilst hot, through book muslin, adding the almond flavour when the milk is nearly cold, and pour the whole into a mould, in which it should stand from twelve to twenty-four hours. No. 456. — Egg Blanc-Mange. The yolks of seven eggs, one ounce of isinglass, five ounces of sugar, and one lemon. Pour a pint of boiling water upon the isinglass, and the rind of a lemon, pared very thin, and let it remain till cold : then put it into a pan with the sugar, lemon -juice, and the yolks of eggs, well beaten ; let it boil five minutes ; then strain it through a piece of muslin, and put it into a mould. No. 457. — Iceland Moss Blanc-Mange. One ounce of Iceland moss, one pint and three quarters of new milk, quarter of a pint of creAm, six ounces of white sugar, cinnamon, and almond flavour. Put the moss in cold water ; let it remain till the following day ; wash it well, and drain it ; set it on the fire with the milk, cream, sugar, and a little cinnamon, stirring it well ; boil gently, fifteen or twenty minutes ; add a little almond flavour ; rub it quickly through a 'fine tin strainer, and put it immediately into moulds, previously dipped in cold water. No. 458. — Apple Jelly. Pare and core large juicy apples ; set them on the fire with as much water as will cover them ; boil quickly till the fruit is quite soft ; add a quart more water, and boil half an hour longer ; then run it through a jelly-bag ; set it again on the fire, with half a pound of loaf sugar, the juice of a lemon, and the rind, pared very thin, to each pint of pulp ; boil all together ; strain, and pour it into a mould. VEGETARIAN COOKERY. No. 459. — French Jelly.