Chocolate Blancmange

2 cups hot milk

4 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup sugar

1 1/2 squares chocolate melted

Whites 2 eggs

Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to milk, and cook over hot water until thickened, stirring constantly; add chocolate and cook for fifteen minutes, stirring occasionally; fold in the stiffly beaten whites of eggs, and turn into individual molds to chill.

Sea Moss Blancmange

1/4 cup sea moss 1 quart milk

1/4 cup sugar 1/4 teaspoon salt

1 teaspoon vanilla

Soak moss in lukewarm water for ten minutes; lift carefully from the water so as not to disturb any sand which may have settled; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mold until firm. Serve with crushed berries, sliced bananas, or stewed fruit.