Remove from the stove and flavour to choice. Whilst the mixture is still very hot, pour it into a mould which has previously been rinsed out with a light syrup—this is used to give a smooth shiny appearance to the blancmange when it is demoulded.
Allow to set and when very cold, turn out and serve either as it is or accompanied with a dish of stewed fruit.
© 1903 All rights reserved. Published by Taylor and Francis.