146 THE FARMER'S AND 



lemon, and eight bitter almonds, blanched and bruised ,* 

 then add two ounces of sugar, or rather more for persons 

 who like the blanc mange very sweet, and an ounce and 

 a half of isinglass. Boil them gently over a clear fire, 

 stirring them often until this last is dissolved ; take off the 

 scum, stir in half a pint of rich cream, and strain the 

 blanc mange into a bowl : it should be moved gently with 

 a spoon till nearly cold, to prevent the cream settling on 

 the surface. Before it is moulded, mix with it by degrees 

 a wine-glass full of brandy. 



New milk, If pint ; rind of lemon, 1 large, or whole 

 small one ; bitter almonds, 8 : infuse 1 hour. Sugar, 2 

 to 3 ozs. ; isinglass, 1| oz. : 10 minutes. Cream, 1 pint ; 

 brandy, 1 wine-glass full. 



RICHER BLANC MANGE. 



A pint of good cream, with a pint of new milk, sweet, 

 ened and flavored as above, or with a little additional 

 sugar, and the rind of one very fresh lemon, with the 

 same proportion of isinglass, will make very good blano 

 mange. An ounce of Jordan almonds may be pounded 

 and mixed with it, but they are not needed with the 

 cream. 



CUSTARD. 



Boil in a quart of milk a few peach-leaves or a stick of 

 cinnamon. Beat with four, or if you prefer, six eggs, two 

 or three large spoonfuls of brown sugar. Add the milk, 

 and bake fifteen or twenty minutes. 



FINE ALMOND CAKE. 



Blanch, dry, and pound to the finest possible paste eight 

 ounces of fresh Jordan almonds, and one ounce of bitter ; 



