Chocolate Blanc Mange

One qt. of rich fresh milk or cream, 3 oz. chocolate, 1/4 lb. white sugar, 1 2-oz. box of gelatine dissolved in 1/2 pint water.

Boil milk, chocolate and sugar together a few minutes, after first dissolving the chocolate and rubbing it smooth in a little of the milk. Then add the gelatine and 10 drops of vanilla. Stir well and remove from the fire in about 5 minutes. When lukewarm pour through a strainer into moulds that have been previously dipped into a bath of cold water.

Isinglass Blanc Mange

One oz. isinglass, 1 qt. water, whites of 4 eggs, 2 spoonfuls rice water, sugar to taste, 2 oz. sweet and 1 oz. bitter almonds.

Boil the isinglass in the water till it is reduced to a pint; then add the whites of the eggs with the rice water to prevent the eggs poaching, and sugar to taste; run through the jelly-bag; then add the almonds; give them a scald in the jelly, and pour them through a hair-sieve; put in a china bowl; the next day turn it out, and stick it all over with almonds, blanched and cut lengthwise. Garnish with green leaves or flowers.