Directions for Cookery, in its Various Branches

cold milk. Then when it is sufficiently flavoured, stir in the boiled milk, adding gradually half a pound of powdered sugar, and mix the whole very well. Set it over the fire, and keep it boiling hard five minutes from the time it has come to a boil. Then strain it into a pitcher; wet your moulds or cups with cold water, put the blanc-mange into them, and leave it undisturbed till it congeals. After washing the sea-weed, you must drain it well, and shake the water from the sprigs. You may flavour the mixture (_after_ it is boiled and strained) with rose-water or peach-water, stirred in at the last. ARROW ROOT BLANC-MANGE. Take a tea-cup full of arrow root, put it into a large bowl, and dissolve it in a little cold water. When it is melted, pour off the water, and let the arrow root remain undisturbed. Boil in half a pint of unskimmed milk, (made very sweet with white sugar,) a beaten nutmeg, and eight or nine blades of mace, mixed with the juice and grated peel of a lemon. When it has boiled long enough to be highly flavoured, strain it into a pint and a half of very rich milk or cream, and add a quarter of a pound of sugar. Boil the whole for ten minutes; then strain it, boiling hot, over the arrow roof. Stir it well and frequently till cold; then put it into moulds and let it set to congeal. JAUNE-MANGE. Put two ounces of isinglass into a pint of water, and boil it till it has dissolved. Then strain it into a porcelain skillet, and add to it half a pint of white wine; the grated peel and juice of two large deep-coloured oranges; half a pound of loaf-sugar; and the yolks only of eight eggs that have been well beaten. Mix the whole thoroughly; place it on hot coals and simmer it, stirring it all the time till it boils hard. Then take it off directly, strain it, and put it into moulds to congeal. CALVES' FOOT JELLY. The