RECEIPTS. 129 



into a wet mould. It will be firm in six 

 or eight hours. Marion Harland. 



Chocolate Blanc-mange and Cream (2). 



Make the blanc-mange as directed in last 

 receipt. Set it to form in a mould with a 

 cylinder in the centre. You can improvise 

 one by stitching together a roll of stiff paper 

 just the height of the pail or bowl in which 

 you propose to mould your blanc-mange, 

 and holding it firmly in the middle of this 

 while you pour the mixture around it. 

 The paper should be well buttered. Lay 

 a book or other light weight on the 

 cylinder to keep it erect. When the blanc- 

 mange is turned out slip out the paper, 

 and fill the cavity with whipped cream, 

 heaping some about the base. Specks of 

 bright jelly enliven this dish if disposed 

 tastefully upon the cream. Marion Har- 

 land. 



Chocolate Blanc-mange (3). 



Grate a teacupful of chocolate ; add to it 



