Soak four tablespoonfuls of tapioca (pearl) in two cupfuls of cold water for four hours. Scald a quart of milk and pour upon the tapioca without draining the latter, adding a good pinch of salt. Stir over the fire to a boil and turn, gradually, upon the yolks of three eggs, beaten light, with a cupful of sugar. Cook in a double boiler until thick. Ten minutes should be enough. Pour into a bowl, and when it is quite cold, fold into the custard the whipped white of the eggs, with a teaspoonful of vanilla or other extract. Set upon ice until it is wanted. The whites should be added not more than half an hour before you mean to serve the custard.

Brandied peaches are a pleasant accompaniment to this dessert.

Tapioca Blanc-Mange

One scant cupful of tapioca ; one large cupful of cold water; two cupfuls of milk; one cupful of sugar; two teaspoonfuls of vanilla; pinch of salt and the same of soda in the milk. Soak the tapioca in the water four or five hours. Scald the milk, stir in the sugar, then the soft, clear tapioca. Cook and stir fifteen minutes; take from the fire, pour into a bowl, put in your egg-beater and whip two minutes to get out the lumps. Flavor, and mould in cups or bowls wet with cold water. When firm, turn out and eat with cream.

Corn-Starch Blanc - Mange With Brandied Peaches

One quart of milk ; four tablespoonfuls of corn-starch wet in cold water; three beaten eggs; one cupful of sugar; grated peel of half a lemon ; one saltspoonful of salt. Scald the milk in a farina-kettle; stir in corn-starch, lemon, and salt, and cook five minutes. Pour this upon the beaten eggs and sugar, return to the fire, and stir two minutes more. Pour into a wet mould and set in a cold place for four or five hours. Turn out upon a broad glass dish and lay brandied peaches about the base. In helping it out put a peach upon each share of blanc-mange.

Coffee Blanc-Mange

One-half package of gelatine ; two scant cupfuls of milk ; one cupful strong clear coffee ; one-half cupful of sugar; pinch of soda in the milk; one-half cupful of cold water. Soak the gelatine two hours in the water. Scald the milk, stir in soda and sugar until dissolved, add the gelatine, and, this melted, the coffee, hot and freshly made. Boil all together two minutes and strain through a thick cloth into a wet mould. Eat with cream and sugar.

Chocolate Blanc - Mange

Make a plain blanc-mange with half a package of gelatine, a pint of hot milk, and a scant half cupful of sugar; rub four liberal tablespoonfuls of grated chocolate smooth with a little milk and add to the boiling milk. Stir over the fire until the mixture almost boils. When cold, flavor with vanilla and turn into a wet mould.

Tea, Coffee, And Chocolate Blanc-Mange

One quart of milk ; one package of gelatine; one cupful of sugar; two tablespoon fuls of grated chocolate ; one cupful of strong tea; one cupful of strong coffee. Soak the gelatine an hour in a cupful of cold water. Heat the milk to boiling and add the gelatine. When this is dissolved, put in the sugar, stir until melted, and take from the fire. Strain through thin muslin and divide into three parts. Into the largest stir the chocolate, rubbed smooth in cold water; into another the tea, and into a third, equal to the second, the coffee. Return that containing the chocolate to the farina-kettle, and heat scaldinghot. Rinse out the kettle well with boiling water, and put in, successively, those portions flavored with the tea and the coffee, scalding the vessel between each. Wet several small cups or glasses with cold water. Pour the chocolate into some, the tea into others, and the coffee blanc-mange into the rest. When cold, turn out upon a flat dish and eat with sugar and sweet cream.

Narcissus Blanc-Mange

One quart of milk ; one package of gelatine, soaked in two cupfuls of cold water; yolks of four eggs, beaten light; two cupfuls of white sugar ; one large cupful of sweet cream, whipped with a little powdered sugar, and flavored with vanilla; rose-water for the blanc-mange. Heat the milk to scalding. Stir in the sugar and gelatine, and when these are dissolved, beat in the yolks, and cook two minutes. Turn out into a shallow dish to cool. When it begins to form, put a few spoonfuls at a time into a bowl, and whip vigorously, flavoring with rose-water. When it is a yellow sponge, put into a wet mould, with a cylinder in the centre. When it is firm, turn into a dish, and fill the hole in the middle with whipped cream just churned. Lay more whipped cream about the base. Like all other preparations of gelatine, this should be kept upon ice until you are ready to use it.