Ingredients. - Four tablespoonfuls of corn-starch. One quart of milk. Three ounces of loaf-sugar. One inch of the stick of cinnamon, or lemon-peel.

Time required to make, about a quarter of an hour, and about three-quarters of an hour to get cold.

To make Blanc-Mange:

1. Put one quart of milk into a saucepan, with three ounces of loaf-sugar and one inch of stick of cinnamon, or the peel of a quarter of a lemon, for flavoring.

2. Put the saucepan on the fire to boil.

3. Put four tablespoonfuls of corn-starch into a basin, and mix it smoothly with a tablespoonful of cold milk.

4. When the milk in the saucepan is quite boiling, stir in the corn-starch quickly, and let it boil for two minutes, stirring continually.

N. B. - Be careful not to let it get lumpy.

5. Take a quart basin, or a mould, and rinse it out in cold water.

6. Now take the piece of cinnamon or lemon-peel out; of the corn-starch, and pour the corn-starch into the basin, and put aside to cool.

7. When it is quite cold, turn it out of the basin on to a dish, and it is ready for serving.