Top with
slices of bread fitted well in. Leave until cold. Turn out and serve.
10. BLANC MANGE, AGAR-AGAR.
1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring.
Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the
cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan
with the agar-agar, and simmer until dissolved (about 30 minutes). Pour
through a hot strainer into wet mould. Turn out when cold.
11. CHOCOLATE JELLY.
1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1
tablespoon sugar, vanilla flavouring.
Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in
cold water for half an hour. Squeeze water out and pull to pieces. Put it
into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of
stove and let simmer very gently until quite dissolved. Meanwhile,
dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar
into the boiling chocolate through a hot strainer. This is necessary as
there is generally a little tough scum on the liquid. (If put through a
cold strainer, the agar-agar will set as it goes through.) When jelly is
quite cold, turn out and serve.
12. CORNFLOUR SHAPE.
Stew some juicy plums or apples slowly to a pulp with sugar to taste. If
apples are used, add cloves or a little grated lemon rind for flavouring.
To every pint of fruit pulp allow a level tablespoon of cornflour.
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