Irish Moss Blanc-Mange

cup Irish moss. 1 quart milk.

1 saltspoonful salt. 1 teaspoonful vanilla.

Soak the moss in cold water fifteen minutes; pick over, wash, tie in a lace bag, and put it into the double boiler with the milk. Boil until the milk thickens when dropped on a cool plate. Add the salt; strain and flavor. Mould in small cups or in egg-shells. Break off a piece as large as a ten-cent piece on one end of the egg-shell, pour out the egg, rinse the shells, stand them upright in a pan of meal, and fill with the blanc-mange. Serve blancmange with sugar and cream, also with apple or grape jelly; or put half a peach or any candied fruit in the bottom of the cup before filling.

Blanc-mange may be made by using one tablespoon-ful of sea-moss farina. Stir it into the boiling milk, and cook twenty minutes. Or use three tablespoonfuls of Hecker's farina in the same way. Cornstarch and gelatine are often used, but they are neither palatable nor nutritious without eggs.

Chocolate Pudding

Use the same proportion of moss and milk as in the preceding rule. Put one square of chocolate in a saucepan with two tablespoonfuls each of sugar and water. Stir, and boil until smooth; add a little of the milk, until thin enough to pour easily, then mix it well with the remainder of the milk. Add the moss, and boil till thick.

Danish Pudding, Or Fruit Tapioca

cup-pearl tapioca. 1 pint boiling water. 1 saltspoonful salt.

cup sugar.

tumbler currant jelly.

Pick over and wash the tapioca. Put it in the double boiler with the boiling water, and cook one hour, or till soft and transparent, stirring often. Add the salt, sugar, and currant jelly. Stir till the jelly is all dissolved. Pour into a glass dish, and keep on ice. Serve very cold with sugar and cream. Half a cup of lemon juice, or any acid fruit syrup, or one cup of canned apricot, peach, or quince, may be used instead of the jelly. Or, in summer, use one pint of ripe berries, or any small fruits, adding more sugar as required.

Fruit Pudding

Cook one quart of ripe berries or canned peaches or apricots with one pint of water, and sugar to taste, till the fruit is well scalded. Skim out the fruit into a dish for serving. Wet one scant cupful of fine granulated wheat flour in a little cold water, stir it into the boiling syrup; cook ten minutes, and pour it over the fruit. Serve very cold with cream.