Chocolate Blanc Mange No. 1

2 tablespoons gelatine ¼ cup cold water 4 ounces Lowney's Premium Chocolate.

2 cups scalded milk 1 cup sugar.

3 eggs.

¼ teaspoon salt.

1 teaspoon vanilla.

Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double boiler until a coating is formed on a spoon; add to soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill. Serve with sugar and cream, beaten cream, or Soft Custard.

Chocolate Blanc Mange No. 2

½ cup Irish moss.

3 cups cold water.

4 cups cold milk.

2 squares Lowney's Premium.

Chocolate ¾ cup sugar.

¼ cup boiling water.

Soak Irish moss in cold water twenty minutes; drain, and pick over. Put milk in double boiler; add moss, and cook without stirring thirty minutes. Melt chocolate; add sugar and water; boil two minutes; add to first mixture. Strain, mold, chill, and serve with sugar and cream.

Irish Moss Blanc Mange

4 cups milk ½ teaspoon salt.

2 tablespoons sugar ¼ cup Irish moss.

1 teaspoon vanilla.

Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve.

Chocolate Irish Moss Blanc Mange

See Chocolate Blanc Mange No. 2.

Coffee Irish Moss Blanc Mange

Use receipt for Irish Moss Blanc Mange, and flavor with two teaspoons coffee extract.