Fruited - When corn-starch blanc mange begins to set, stir in one cup of fruit, such as cherries, crushed pineapple, or raspberries.

Coconut - Add one or two cups moist coconut to cornstarch blanc mange.

Arrowroot - Use 1 cup scalded milk and 6 teaspoons arrowroot mixed with 1/2 cup cold water. Cook in double boiler 45 minutes.

Irish Moss - Soak 1/3 cup Irish moss in cold water to cover 15 minutes. Drain and add to 1 pint milk. Cook in double boiler 1/2 hour without stirring. It thickens only on cooling. Serve this as well as arrowroot with cream, sauce or fruit.

Chocolate -

Corn-starch blanc mange

2 eggs

1/2 cup grated chocolate

1 cup milk

5 tablespoons sugar

1 teaspoon vanilla

Make the corn-starch blanc mange. Ten minutes before cooking is completed, add two beaten egg-yolks. Cook long enough to set the yolks, then mold.

Melt the chocolate over hot water, add the milk and three tablespoons of sugar, and cook until smooth. Stir in the vanilla and set aside to cool. When the corn-starch mold is cold, spread the chocolate mixture over it.

Beat the egg-whites until stiff, add the remaining two tablespoons of sugar and a few drops of vanilla. Spread on top of the chocolate. Brown delicately in a slow oven (300°-350° F.).

Prune -

3 tablespoons corn-starch 1/2 cup sugar 1/2 cup cold prune-juice 1 teaspoon cinnamon

1 1/2 cups hot pulp and juice made from cooking 1/2 pound prunes until tender

2 tablespoons lemon-juice

Mix and cook as for corn-starch blanc mange. Mold and cool. Serve with cream or lemon sauce.

Caramel - Add 1/4 cup caramelized sugar sirup (page 457) to milk after scalding.

Coffee - Substitute 1 cup strong coffee for 1 cup milk.