Margaret Brown's French Cookery Book

put a slim layer of jelly in bottom of mould; on this put 6 pieces of orange; now cover with jelly; second layer, drop 7 or 8 candied cherries on the top of layer in mould, another layer of jelly; then 5 or 6 Malaga grapes between them; 5 or 6 blanched almonds, a layer of jelly; on this candied cherries and almonds between them; then fill mould up with jelly; put on ice. No. 265. FROZEN PEACH CUSTARD. One quart of milk; 5 yolks of eggs, 3 whites; boil milk; make a custard of it; sweeten to taste; cut in thin slices soft peaches; put peaches in custard when cold; freeze it for use; this can be moulded in form of a brick. No. 266. SNOWBALL. Six apples, peeled and cored, 1/2 pound of rice washed well; put apples in pudding cloth; pour rice on top; leave room to swell; boil in pot 1-1/2 hours; make wine sauce for it; this is a dinner dish. No. 267. BLANC-MANGE. Take 1 package of gelatine, divide it in half; take 3 half pints of milk, 3 yolks of eggs; put on the milk to boil and make a custard of it; season to taste with lemon; melt one half of the gelatine, and melt it in 1/2 teacup of cold milk; then stir it in custard when done; take another 3 half pints of milk; let it boil; season with vanilla; sweeten to taste; melt the remaining half of the gelatine in a little milk and stir it in this last custard while it is hot; put out to cool enough, so it will mould; then take the first custard made and put in the mould, then on top of that in the same mould the last custard made; place on ice to cool; eat with whipped cream, seasoned with lemon or vanilla. No. 268. COFFEE BLANC-MANGE. Take and divide 1 package of gelatine in half; take 1 pint of milk, 1/2 pint of coffee and let it boil; melt one half of the gelatine in a little milk; stir it