Currant Blanc-Mange

Instructions

1. In three-quarters of a pint of clear currant-juice, drawn from the fruit as for jelly, and strained, dissolve an ounce and a half of isinglass.
2. Add nine ounces of sugar broken small, give the whole a boil, strain it, and stir it by slow degrees to three-quarters of a pint of thick cold cream.
3. When it is less than milk-warm pour it into the moulds.
4. The proportions of juice and cream can be varied to the taste, and a portion of raspberries or strawberries added to the currants.
5. Black currants would, we think, make an agreeable variety of this blanc-mange for persons who like their peculiar flavour, but we have not tried them.
6. Proportions: Clear juice of red currant, 3/4 pint; isinglass, 1-1/2 oz.; sugar, 9 oz.; cream, 3/4 pint.