German Blanc Mange

1 quart milk. 4 table spoonfuls sugar. 1/2 saltspoonful salt.

5 table spoonfuls cornstarch.

3 eggs (whites only).

A few drops rose-extract.

Make like "Simple Cornstarch Blanc Mange." When you take it from the fire, stir in lightly with a fork the whites of the eggs (beaten stiff), and flavor. Pour into wet moulds. When firm, turn out on a platter, and pour around it the following

Arrowroot Blanc Mange

1 pint milk.

1 1/3 tablespoonfuls Bermuda arrowroot. 1/2 cupful cold water.

2 tablespoonfuls sugar.

A pinch of salt.

A few drops rose-extract.

Scald the milk. Rub the arrowroot to a paste with the water. Stir this into the milk while boiling. Add thd sugar and salt, and boil till it thickens, stirring constantly. Remove from the fire, flavor and pour into wet moulds to stiffen. (Water may be used instead of milk.) Excellent for invalids.

Sea Moss Blanc Mange

1/2 cupful sea moss. 1 quart milk.

1/2 cupful sugar.

Wash the moss and soak half an hour in enough cold water to cover it. Then put it and the water in which it was soaked in a double-boiler with the milk. Set on the stove. Notice when it begins to boil; and boil gently for twenty minutes. Then strain through a cloth, sweeten, and pour it into wet moulds. It will not have perceptibly thickened at all, but do not boil it any longer. It will stiffen as soon as cold. On no account spoil the natural flavor of the moss by adding any kind of essence.

If the moss is old it will be necessary to use more than if fresh.

Snow Pudding

1/2 box Cox's gelatine. 1 cupful cold water. 1 cupful boiling water.

1 large lemon (juice only).

1 1/2 cupfuls sugar.

4 eggs (whites only).

Soak and dissolve the gelatine. Add the lemon-juice and the sugar. Strain into a large dish and set in a cold place. Leave it till it begins to set, but not till very stiff (it will probably take an hour). Have ready the whites of the eggs beaten stiff. Beat them well into the jelly a spoonful at a time; fifteen or twenty minutes will not be too long to beat it. Put it in wet moulds tillstiff. Then turn out on a platter, and pour over it the following custard, when cold. Or serve the moulds by themselves, and serve the custard in a glass pitcher.

(Makes two moulds.)

Custard.

1 quart boiling milk. 4 eggs (yolks only). 1/3 cupful sugar.

Flavoring.

Make like "Boiled Custard." A very ornamental dish.

Orange Snow

1/2 box Cox's gelatine. 2 rinds of oranges. 1 cupful cold water. 1 cupful boiling water.

4 oranges (juice only). 2 cupfuls white sugar. 4 eggs (whites only).

Cut the rinds into thin slips and soak with the gelatine. Then dissolve in the boiling water, and strain. Stir in the juice of the oranges with the sugar until dissolved. Add the whites of the eggs (beaten very stiff). Beat all well together till it looks like snow, and is stiff.

While the gelatine is soaking, make the following cus tard. Pour it into a glass dish, and when cold heap thd beaten snow on top.

Custard.

1 pint milk.

4 eggs (yolks only).

1/3 cupful sugar.

It is an improvement to soak thin slices of sponge-cake in wine, and put them in the bottom of the dish, pouring the custard over.