130 RECEIPTS. 



a pint of water and a teacup or more of 

 sugar ; let it simmer until the chocolate is 

 all dissolved ; add a quart of milk and one- 

 third of a paper of corn-starch mixed in 

 cold water. When the milk begins to boil 

 stir in the corn-starch ; boil it five minutes, 

 flavor with vanilla extract, and pour into 

 moulds. Sara T. Paul. 



Blanc-mange (4). 



Half box gelatine : one quart milk ; yolk 

 of two eggs ; one small teacupful of sugar ; 

 one large tablespoonful of vanilla ; seven 

 squares of Baker's chocolate. Dissolve 

 the gelatine in about a gill of cold water ; 

 let it stand for two hours. Grate the choco- 

 late fine, then dissolve it in a little of the 

 milk, slightly warmed ; scald the remainder 

 of the milk ; beat the yolks of the eggs and 

 sugar together until very light. When the 

 milk is well scalded, add the gelatine, 

 chocolate, eggs, and sugar. Let this sim- 

 mer gently for fifteen minutes. Strain the 



