Irish Moss Blanc-Mange

1/3 cup Irish moss 4 cups milk

1/4 teaspoon salt 1 1/2 teaspoons vanilla

Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but it cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.

Chocolate Blanc-Mange

Irish Moss Blanc-Mansre flavored with chocolate. Melt one and one-half squares unsweetened chocolate, add one-fourth cup sugar and one-third cup boiling water, stir until perfectly smooth, adding to milk just before taking from fire. Serve with sugar and cream.

Rebecca Pudding

4 cups scalded milk 1/2 cup corn-starch 1/4 cup sugar

1/4 teaspoon salt 1/2 cup cold milk 1 teaspoon vanilla

Whites 3 eggs

Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.

Moulded Snow

Make same as Rebecca Pudding, and serve with Chocolate Sauce.

Chocolate Cream

2 cups scalded milk 5 tablespoons corn-starch 1/2 cup sugar 1/4 teaspoon salt

1/3 cup cold milk

1 1/2 squares unsweetened chocolate 3 tablespoons hot water Whites 3 eggs

1 teaspoon vanilla

Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.

Pineapple Pudding

2 3/4 cups scalded milk 1/4 cup cold milk 1/3 cup corn-starch

1/4 cup sugar

1/4 teaspoon salt

1/2 can grated pineapple

Whites 3 eggs.

Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream.

Caramel Junket

2 cups milk 1/3 cup sugar 1/3 cup boiling water 1 junket tablet

Few grains salt 1 teaspoon vanilla Whipped cream, sweetened and flavored

Chopped nut meats

Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.

Boiled Custard

2 cups scalded milk Yolks 3 eggs

1/4 cup sugar 1/8 teaspoon salt

1/2 teaspoon vanilla

Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using an egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.