JAUMANGE, OR JAUNE MANGER; SOMETIMES CALLED DUTCH FLUMMERY.

Pour on the very thin rind of a large lemon, and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for three or four minutes, then leave the saucepan by the side of the stove, that the syrup may taste well of the lemon. In ten or fifteen minutes afterwards add two ounces of isinglass, and stir the mixture often until this is dissolved, then throw in the strained juice of four sound, moderate-sized lemons, and a pint of sherry; mix the whole briskly with the beaten yolks of eight fresh eggs, and then pass it through a delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it has became cool, and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Some persons add a small glass of brandy to it, and deduct so much from the quantity of water.

Rind of 1 lemon; sugar, 8 ozs.; water, 1 pint: 3 or 4 minutes. Isinglass, 2 ozs.; juice, 4 lemons; yolks of 8 eggs; wine, 1 pint; brandy (at pleasure), 1 wineglassful.

EXTREMELY GOOD STRAWBERRY BLAMANGE.

Crush slightly, with a silver or wooden spoon, a quart, measured without their stalks, of fresh and richly-flavoured strawberries; strew over them eight ounces of pounded sugar, and let them stand three or four hours; then turn them on to a fine hair-sieve reversed, and press them through it. Melt over a gentle fire two ounces of the best isinglass in a pint of new milk, and sweeten it with four ounces of sugar; strain it through a muslin, and mix it with a pint and a quarter of sweet thick cream; keep these stirred until they are nearly or quite cold, then pour them gradually to the strawberries, whisking them briskly together; and last of all throw in, by small portions, the strained juice of a fine sound lemon. Mould the blamange, and set it in a very cool place for twelve hours or more, before it is served.

Strawberries stalked, 1 quart; sugar, 8 ozs.; isinglass, 2 oz.; new milk, 1 pint; sugar, 4 ozs.; cream, 1 pint; juice, 1 lemon.

QUINCE BLAMANGE.

(Delicious.)

This, if carefully made, and with ripe quinces, is one of the most richly-flavoured preparations of fruit that we have ever

tasted; and the receipt, we may venture to say, will be altogether new to the reader. Dissolve in a pint of prepared juice of quinces (see page 427), an ounce of the best isinglass; next, add ten ounces of sugar, roughly pounded, and stir these together gently over a clear fire, from twenty to thirty minutes, or until the juice jellies in falling from the spoon. Remove the scum carefully, and pour the boiling jelly gradually to half a pint of thick cream, stirring them briskly together as they are mixed: they must be stirred until very nearly cold, and then poured into a mould which has been rubbed in every part with the smallest possible quantity of very pure salad oil, or, if more convenient, into one that has been dipped into cold water.

Juice of quinces, 1 pint; isinglass, 1 oz.: 5 to 10 minutes. Sugar, 10 ozs.: 20 to 30 minutes. Cream, pint.

QUINCE BLAMANGE, WITH ALMOND CREAM.

When cream is not procurable, which will sometimes happen in the depth of winter, almonds, if plentifully used, will afford a very good substitute, though the finer blamange is made from the foregoing receipt. On four ounces of almonds, blanched and beaten to the smoothest paste, and moistened in the pounding with a few drops of water, to prevent their oiling, pour a pint of boiling quince-juice; stir them together, and turn them into a strong cloth, of which let the ends be held and twisted different ways by two persons, to express the cream from the almonds; put the juice again on the fire, with half a pound of sugar, and when it boils, throw in nearly an ounce of fine isinglass; simmer the whole for five minutes, take off the scum, stir the blamange until it is nearly cold, then mould it for table. Increase the quantity both of this and of the preceding blamange when a large dish of either is required.

Quince-juice, 1 pint; Jordan almonds, 4 ozs.; sugar, 1⁄2 lb.; isinglass, nearly 1 oz.: 5 minutes.

APRICOT BLAMANGE, OR CRÊME PARISIENNE.

Dissolve gently an ounce of fine isinglass in a pint of new milk or of thin cream, and strain it through a folded muslin; put it into a clean saucepan, with three ounces of sugar, broken into small lumps, and when it boils, stir to it half a pint of rich cream; add it, at first, by spoonsful only, to eight ounces of the finest apricot jam, mix them very smoothly, and stir the whole until it is nearly cold that the jam may not sink to the bottom of the mould: a tablespoonful of lemon-juice will improve the flavour.

G G

When cream is scarce, use milk instead, with an additional quarter-ounce of isinglass, and enrich it by pouring it boiling on the same proportion of almonds as for the second quince blamange (see page 449). Cream can in all cases be substituted entirely for the milk, when a very rich preparation is desired. Peach jam will answer admirably for this receipt; but none of any kind should be used for it which has not been passed through a sieve when made.

Or:

Isinglass, 1 oz.; new milk, 1 pint; cream, pint; sugar, 3 ozs.; apricot jam, lb.; lemon-juice, 1 tablespoonful. peach jam, lb.; cream, 1 pint.

BLAMANGE RUBANÉ, OR, STRIPED BLAMANGE.

*

Make in the ordinary way, but a little firmer, one quart or two, of blamange, according to the number of moulds that are to be filled; divide it into three or four equal portions; add to one, sufficient prepared spinach-juice (see page 427), to colour it a full or a pale green; to another, some liquid cochineal or carmine; to a third, should further variety be desired, a few drops of a strong infusion of saffron, or if its peculiar flavour be objected to, stir quickly some of the blamange quite boiling to the well-beaten yolks of three or four fresh eggs, and thicken it a little over a gentle fire with an additional spoonful or two of milk, for unless the whole be nearly of the same consistency, it will be liable to separate in the unmoulding. Chocolate, first boiled very smooth in a small quantity of water, will give an additional colour; and some firm, clear isinglass, or calf's-foot jelly, may be used for an occasional stripe, where great variety is desired. The different kinds of blamange should be poured into the mould in half-inch depths, when so cool as to be only just liquid, and one colour must be perfectly cold before another is added, or they will run together, and spoil the appearance of the dish. When ice is not procurable, the moulds in warm weather may be set into water, mixed with plenty of salt and saltpetre: the insides should be rubbed with a drop of very pure salad oil, instead of being laid into fresh water, as usual.

AN APPLE HEDGE-HOG, OR SUÉDOISE.

This dish is formed of apples, pared, cored without being divided, and stewed tolerably tender in a light syrup. These are placed in a dish, after being well drained, and filled with

This may be purchased at the chemist's, when the troouble of preparing it is objected to.

other rich marmalade, and arranged in two or more layers, so as to give, when the whole is complete, the form shown in the en

graving. The num

From

ber required must depend on the size of the dish. three to five pounds more must be stewed down into a smooth and dry marmalade, and with this all the spaces between them are to be filled 'up, and the whole are to be covered with it; an icing of two eggs, beaten to a very solid froth, and mixed with two heaped tablespoonsful of sugar, must then be spread evenly over the suédoise, fine sugar sifted on this, and spikes of blanched almonds, cut lengthwise, stuck over the entire surface; the dish is then to be placed in a moderate oven until the almonds are browned, but not too deeply, and the apples are hot through. It is not easy to give the required form with less than fifteen apples; eight of these may first be simmered in a syrup made with half a pint of water and six ounces of sugar, and the remainder may be thrown in after these are lifted out. Care must be taken to keep them firm. The marmalade should be sweet, and pleasantly flavoured with lemon.

Simmer a pound of green gooseberries which have been freed from the buds and stalks, in three quarters of a pint of water, until they are well broken, then strain them, and to half a pound of the juice add half a pound of sugar, broken small : boil these together for fifteen minutes. Dissolve half an ounce of isinglass in a quarter-pint of rich cream, pour them into a basin, and stir them till only lukewarm, then mix them by degrees with the sugar and gooseberry-juice, which should also have been allowed to cool; add the strained juice of half a small lemon, and mould the mixture, which should stand at least twelve hours, in a cool place before it is turned out.

These proportions are sufficient for a small mould only, and must be doubled for a large one. The dish is too sweet for our own taste, but as it has been highly approved by several persons who have tasted it, we give the receipt exactly as we had it tried in the first instance: it will be found extremely easy to vary it.

VERY GOOD OLD-FASHIONED BOILED CUSTARD.

Throw into a pint and a half of new milk, the very thin rind of a fresh lemon, and let it infuse for half an hour, then simmer them together for a few minutes, and add four ounces and a half of white sugar. Beat thoroughly the yolks of fourteen fresh eggs, mix with them another half-pint of new milk, stir the boiling milk quickly to them, take out the lemon-peel, and turn the custard into a deep jug; set this over the fire in a pan of boiling water, and keep the custard stirred gently, but without ceasing, until it begins to thicken; then move the spoon rather more quickly, making it always touch the bottom of the jug, until the mixture is brought to the point of boiling, when it must be instantly taken from the fire, or it will curdle in a moment. Pour it into a bowl, and keep it stirred until nearly cold, then add to it by degrees a wineglassful of good brandy, and two ounces of blanched almonds, cut into spikes; or omit these, at pleasure. A few bitter ones, bruised, can be boiled in the milk in lieu of lemon-peel, when their flavour is preferred.

New milk, 1 quart; rind of 1 lemon; sugar, 4 ozs.; yolks of eggs, 14; salt, saltspoonful.

RICH BOILED CUSTARD.

Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred. Beat and strain the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them: thicken the custard like the preceding one.

Cream, 1 quart; sugar, 4 ozs.; yolks of eggs, 8.

THE QUEEN'S CUSTARD.

On the beaten and strained yolks of twelve new laid eggs pour a pint and a half of boiling cream which has been sweetened, with three ounces of sugar; add the smallest pinch of salt, and thicken the custard as usual. When nearly cold, flavour it with a glass and a half of noyeau, maraschino, or cuirasseau; add the sliced almonds or not, at pleasure.

Yolks of eggs, 12; cream, 1 pint; sugar, 3 ozs. ; little salt; noyeau, maraschino, or cuirasseau, 11⁄2 wineglassful.

CURRANT CUSTARD.

Boil in a pint of clear currant juice ten ounces of sugar for