Sweeten it to your
taste, add one cup of rose-water, boil it up once, let it settle, and
put it in your moulds.
Some prefer to boil two ounces of isinglass in three and a half pints
of water for half an hour, then strain it to one pint and a half of
cream, sweeten it, add a teacup of rose-water, and boil up once.
Isinglass is the most expensive ingredient in blanc-manger. Some
decidedly prefer the jelly of calves' feet. The jelly is obtained
by boiling four feet in a gallon of water till reduced to a quart,
strained, cooled, and skimmed. A pint of jelly to a pint of cream; in
other respects done the same as isinglass blanc-manger. Some boil a
stick of cinnamon, or a grated lemon-peel, in the jelly. The moulds
should be made thoroughly clean, and wet with cold water; the white of
an egg, dropped in and shook round the moulds, will make it come out
smooth and handsomely.
PORK JELLY.--Some people like the jelly obtained from a boiled hand
of pork, or the feet of pork, prepared in the same way as calf's-foot
jelly; for which see page 31.
The cloths, or jelly-bags, through which jelly is strained, should be
first wet to prevent waste.
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