Show DESSERT FOR SUMMER bummert SUM MErT neapolitan blano blanc mange will BI 61 A rt prec predated by all pr privileged 1 to 11 partake Parti ike of delicacy two and onez one halt if cupfuls ot of milk it two tablespoonfuls tablespoon fula ot of RIM almonds ends yolk yol is of one egg one heaping tablespoon tu fu mi 9 of chocolate a few drops at 0 tea red color IB 16 lag ing tour four tablespoonfuls tablespoon luls juls sugar on raff foro and one halt heaping tablespoonful tablespoon tuli ot of off powdered gelatin blanch and chop the almonds almonda ture ali anely abro MO put them into a saucepan with awn affa cupfuls cup ot of milk allow to simmer I 1 ver very to ta gently in a double boiler tor for one halt fiew ev hour then allow to boll boil and strain drain am forr into a basin mix the gelatin a and d 8 roga 1 g az hicl yi with the rest of the milk d 16 8 0 1 e F carefully add the almond milk and let ii heat a little divide into tour four popit pot eions put one portion in the wet viet mold set aside until firm tarm add a few up drops of 0 red coloring to the second vs to pour it over the first and allow it to t set stir the yolk of 0 the egg into the th third portion and allow it to get firm add the grated chocolate to the last just portion stir over the fire until li it nearly or boils allow it to cool and add to so the others turn out when firm this dessert appears most attractive when molded in a brick or square mold it can can be sliced at the table or 10 placed on plates before serving it lit la P de delicious when served with whipped it cream or crushed fruit 0 care should bo be taken to see that th 1 gelatin when poured in the mold Is is just ready to set as the heat from one 21 layer will melt the other it the gelatin IF that has not been molded becomes stiff it should be heated gently until it reaches the point where it was just juat ready to jelly |