Make according to the foregoing receipt, and, after straining, separate
into four different portions, allowing about a cupful of the mixture
for each. Have ready
1 great tablespoonful chocolate, wet with a very little boiling
water, and rubbed to a smooth paste, for the brown coloring.
Yolk of an egg beaten light for the yellow.
1 great tablespoonful of currant jelly for the pink.
Beat the chocolate into one portion, mixing it well; the jelly into
another, the egg into a third, returning this and that flavored with
chocolate, to the fire, and stirring until very hot, but not boiling.
Leave the fourth uncolored. When quite cold and a little stiff, pour
carefully into a wet mould—the white first; then the pink; next the
yellow; and the chocolate last. Of course, when the blanc-mange is
turned out, this order of colors will be reversed. Set in a cold
place. Loosen, when firm, by dipping the mould for a moment in warm
water, and working the top free from the edge with a few light touches
of your fingers. This is a handsome dish and easily managed. Currant
juice or cranberry color a finer pink than jelly, but are apt to thin
the blanc-mange, unless used cautiously. A little vanilla improves the
chocolate.