Strain into molds, and let it stand in a cold place all night to harden.

For chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water.
SPANISH CREAM.
Make a blancmange as on p.

238; but, just before taking from the fire, add the yolks of four eggs, and then strain.

The whites can be used for meringues.
WHIPPED CREAM.
One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.
Mix all, and put on the ice an hour, as cream whips much better when chilled.

Using a whip-churn enables it to be done in a few minutes; but a fork or egg-beater will answer.