Can we ever have too much of a good thing?


Chocolate Blanc Mange

2 cups milk 1/4 cup sugar

1/4 cup cocoa

1/4 cup cornstarch

1/2 teaspoon vanilla

Blend the cornstarch with an equal amount of milk. Heat the remainder of the milk in a double boiler; add the sugar, cocoa and vanilla. Add the moistened cornstarch, stirring until the milk has thickened. Cook one to two hours in the double boiler. Serve with a sauce. Malted milk may be substituted for the cocoa.

Cocoanut Blanc Mange

4 tablespoons cornstarch 2 cups milk

4 tablespoons sugar 1/2 cup cocoanut

Moisten the cornstarch with four tablespoons of milk. Heat the remainder of the milk with the cocoanut. When the flavor is entirely extracted from the cocoanut, strain it out. Add the sugar and moistened cornstarch. Stir until thickened; then cook in a double boiler one to two hours. Turn into individual molds wet with cold water or into a shallow, oblong pan, and cut into squares.

Date Surprise

1 tablespoon butter 3 tablespoons sugar 1 quart milk

4 tablespoons cornstarch

1 cup chopped dates

1 teaspoon almond extract

1/2 teaspoon vanilla

Heat the milk and sugar in a double boiler. Mix the cornstarch in cold milk, and stir in the hot milk. Cook twenty minutes. Add chopped dates. Remove from the heat, and add almond and vanilla extract. Serve with whipped cream with a seeded date on top.

Indian Trifle

3 tablespoons rice flour or corn-starch 3 tablespoons white cornmeal

4 tablespoons sugar 1/2 cup shaved citron 1/2 teaspoon cinnamon

3 cups milk

Mix the rice flour and cornmeal. Scald milk, and pour over the flour and meal. Stir over the fire until quite thick. Add sugar, citron and cinnamon, and cook in double boiler two or three hours. Turn into molds or a glass dish, and serve with whipped cream.

Rice Pudding

5 cups milk 1/2 cup rice

1/2 teaspoon salt 1/3 cup sugar

Grated rind of 1/2 lemon

Wash the rice, mix ingredients, and pour into a buttered dish. Bake three hours in a very slow oven, stirring three times during the first hour to prevent rice from settling. Should not brown the first hour. Stir at the end of the second hour. The milk should be like thin cream. If this pudding is to be served quickly use four cups of milk instead of five, but it is better to use five and cook longer. Serve with preserves.

Milk Rice

4 ounces of rice 1 quart of milk

Nutmeg or vanilla Sugar

Wash the rice, and put it in a double pan. Boil the milk, and pour it over the rice. Let it cook for two hours, and then sweeten with sugar and flavor to taste. Milk rice is very liable to burn, so that it is safer to use a double pan. It takes longer to cook in this way, but it is much more satisfactory. Serve cold with jam. An attractive dish is made by molding the rice in small cups.