Arrowroot Blanc Mange

Put half a pint of milk into a double boiler, and when it reaches the scalding point stir into it three heaping teaspoonfuls of arrowroot which have been dissolved in a gill of cold water. Stir until thick and smooth; remove from the fire, flavor with a half-teaspoonful of vanilla, and pour into a bowl to cool. Set in the ice-box until needed. Serve with powdered sugar and cream.

Vanilla Blanc Mange

Soak a half-package of gelatine in enough water to cover it, and at the end of two hours stir into it a half cupful of sugar.

Add this to a pint of scalding milk, and stir until the gelatine is dissolved; remove from the fire, strain and flavor with a tea-spoonful of vanilla. Pour into wet molds to form. When firm, serve with sweetened whipped cream.

Chocolate Blanc Mange (No. 1)

Soak a package of gelatine in a half-pint of cold milk for two hours. Stir a pinch of soda into a quart of rich milk, and bring to the scalding point in double boiler. Beat the yolks of two eggs light with a small cupful of granulated sugar. Stir the soaked gelatine into the hot milk, and when it dissolves pour the hot liquid gradually upon the yolks and sugar; then whip in five tablespoonfuls of grated chocolate wet to a paste with a little cold milk. Put all into a double boiler and cook, stirring all the time, until the boiling point is just reached. Remove at once from the fire, turn into a bowl, whip in the stiffened whites of the eggs, and a teaspoonful of vanilla. Pour into a mold wet with cold water and set in a cool place to form. When ready to serve, wring a cloth out in hot water, wrap it for a moment about the mold, and turn the contents out upon a chilled glass dish. Eat with powdered sugar and rich, sweet cream.

Chocolate Blanc Mange (No. 2)

Heat a pint of milk and add to it a pinch of soda. Into the milk stir a half-cupful of sugar, and, when this is dissolved, two generous tablespoonfuls of corn-starch wet with cold milk. Cook until smooth and very thick; add two heaping tablespoonfuls of grated chocolate, and cook for a minute before removing from the fire. Stir into the pudding a teaspoonful of vanilla, turn into a mold wet with cold water, and set in a cold place to form.

Snow Pudding

Soak a half-package of gelatine for two hours in enough water to cover it. At the end of the two hours add to the gelatine a cupful of granulated sugar and the juice of a lemon, and pour upon these two cupfuls of boiling water. Stir until the gelatine is dissolved, strain and set aside to cool. Beat the whites of three eggs to a stiff meringue, and when the jelly is cold and begins to thicken, whip into it this meringue. Beat from fifteen to twenty minutes, or until the mixture is like a stiff white foam. Wet a mold with cold water, pour the jelly into this, and set in the ice. When you are ready to serve the pudding, turn it out upon a chilled dish, and eat with sugar and cream, or with soft custard.