Chocolate Blanc-Mange, No. 1

Grate a teacupful of chocolate, add to it 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.

Chocolate Blanc-Mange, No. 2

Put an ounce of gelatine in cold water to cover it, and let it stand for an hour; grate four ounces of chocolate, melt it over the fire in a little cold milk, taken from the quart you will use; then add the balance of the quart, with three-quarters of a pound of sugar and the yolks of two eggs beaten; boil five minutes, then add the gelatine, boil up once, flavor with vanilla extract, pour into moulds and set in ice.

Chocolate Blanc-Mange, No. 3

One quart of milk, one large coffeecup of sugar, half a package of gelatine, one quarter of a cake of chocolate grated finely; mix all together and boil an hour in a farina-kettle. This makes two medium-sized moulds.