5 quarts hot milk 1 pint cold milk 21/4 cups cornstarch

1 1/3 cups sugar 1 tablespoon salt 5 teaspoons vanilla

Make as Plain Blanc Mange. When done, turn one-third into saucepan, and add three ounces chocolate, three or four cups stoned and cut cooked prunes, and six tablespoons sugar; cook one minute. Turn one-half white mixture into shallow, oblong pans, or any desired molds, smoothing and leveling top; cover with prune mixture. Spread remaining white mixture on top; chill. Serve with sweetened prune juice, or with thin cream.