Put milk to boil in double boiler, add sugar, grated orange rind, a few bitter almonds; when boiled, strain into a saucepan, boil up again, then thicken with cornstarch, pour into molds, the bottoms and sides of which may be decorated with crystal-ized fruits. After the blanc mange is made, it may be moulded into ribbon cream by separating it into four vessels, coloring one green, and flavoring it with pistachios, another red. with rose flavor, another with some boiled chocolate. When filling the molds, the white is placed so that it will be first when finished and the chocolate last. - Mrs. Dermont, Williams, Ariz.

Chocolate Blanc Mange

Put in double boiler, two cupfuls rich sweet milk, one cupful sugar. When quite hot add one-half box gelatine soaked in cupful water, one cupful grated chocolate, rubbed smooth with milk. Cook until quite thick. Remove from fire, when nearly cold beat into this the whipped whites of three eggs; add vanilla. Mold in large or individual molds and garnish. This should be served cold with any pudding sauce, or just cream and sugar. - Mrs. Dermont, Williams, Ariz.