Sago Blanc-Mange

(Same as above substituting sago for tapioca).

Farina Blanc-Mange

1 quart new milk. 1/2 spoonful salt.

4 tablespoonfuls farina. 2 tablespoonfuls sugar.

Heat the milk to boiling point in a double boiler, or pail set in a kettle of boiling water. Mix the farina with a little cold milk or water, stir in, add other ingredients and boil fifteen minutes, stirring constantly. Pour into molds wet in cold water. Serve with any desired accompaniment.

Chocolate Blanc-Mange

1 quart of milk. 1 ounce gelatine.

3/4 cupful sugar. 2 teaspoonfuls vanilla.

5 tablespoonfuls chocolate, grated. Reserve 1 cupful of milk and soak the gelatine in it not less than one hour; the same amount of isinglass may be used instead. Boil the remainder of the milk and stir in the chocolate; then add the dissolved gelatine, the sugar and flavoring. Beat until partially cool, pour in a mold wet in cold water. Serve with whipped cream, sweetened cream or boiled custard.

Cream Fruit Blanc-Mange

1 quart of raspberries, strawberries or blackberries.

1/2 package Cox's gelatine, soaked one hour in:

1/2 cupful water.

1 large cupful white sugar.

1 pint sweet cream; rich milk will do.

1/2 cupful boiling water. Crush the berries to extract the juice and stir into this the soaked gelatine and the sugar. Pour in the 1/2 cupful boiling water, stir thoroughly, strain, and mix with it the pint of cream; turn in a mold; set in a cool place, on ice if possible, to form. Take from the mold and serve plain or with whipped sweet cream; or use a grooved cake-tin with a tube for a mold, and fill the opening left by the tube with the cream, or pass around with it cold-boiled custard in a glass pitcher. Cold cream sauce or sweetened cream may also be used.

Corn-Starch Fruit Blanc-Mange

Take any kind of berries, currants or cherries; express the juice and use 2/3 juice and 1/3 water. Let boil up, strain and sweeten to taste. Mix corn-starch in a little cold water in the proportion of 2 tablespoonfuls of the starch to 1 pint of the juice. Let it boil up and turn into a deep dish or mold, to cool, or into small molds. Serve with whipped cream, boiled custard, or sweetened cream, cold cream sauce, or sweetened milk. Another change is to leave the fruit in the blanc-mange, and proceed in the same manner. Do not strain the juice before stirring in the corn-starch:

Farina Fruit Blanc-Mange

This can be made after the above recipe for Corn-starch Fruit Blanc-mange, substituting farina in place of corn-starch for thickening, in the proportion of 2 tablespoonfuls to 1 pint of juice. Boil this fifteen minutes. stirring constantly. Mold and serve in same manner.

Irish Moss Blanc-Mange

1/3 cupful Irish moss to 1 quart sweet milk.

Set pail in a kettle boiling water one-half hour. Add a wine glass of rose-water; strain and mold. Put in a cool place- Serve with cream.