napkin into a large bowl, and add the wine and rose-water.

Set it in a cool place for three or four hours, stirring it very
frequently with a spoon, to, prevent the cream from separating
from the jelly. The more it is stirred the better. Stir it till it
is cool.

Wash your moulds, wipe them dry, and then wet them with cold
water. When the blancmange becomes very thick, (that is, in three
or four hours, if the weather is not too damp) put it into your
moulds.

When it has set in them till it is quite firm, loosen it carefully
all round with a knife, and turn it out on glass or china plates.

If you wish to make it with almonds, take an ounce of blanched
bitter almonds, and two ounces of sweet. Beat them in a mortar to
a fine paste, pouring in occasionally a little rose-water. When
the mixture is ready to boil, add the almonds to it gradually,
stirring them well in. Or you may stir them in, while it is
cooling in the bowl.

If it inclines to stick to the moulds, set them an instant in hot
water. It will then turn out easily.

If you choose to make it without calf's feet, you can substitute
an ounce of the best and dearest isinglass (or, if in summer, an
ounce and a quarter) boiled with the other ingredients. If made
with isinglass, you must use two ounces of sweet, and an ounce of
bitter almonds, with the addition of the grated rind of a large