Rice Flour Blanc-Mange

4 tablespoonfuls of ground rice, with 1/2 pint of cold milk; stir into this 1 quart boiling milk, add grated rind of 1 lemon and half the juice; a blade of mace and white sugar to the taste. Boil seven or eight minutes stirring constantly (use a double boiler or substitute). Take from the fire when cool, add whites of 3 eggs beaten stiff. Stir constantly till the boiling point is reached. Then pour in molds or deep cups and let remain until cold. Delicious food for invalids. Serve plain or With preferred accompaniments.

Rice Blanc-Mange

Boil 1 teacupful of rice with a blade of mace, 1/2 nutmeg, broken, or 1 stick cinnamon, in 1 pint of water. Season with 1 teaspoonful salt. When it has boiled nearly dry, add sufficent milk to prevent burning and 1/2 cup white sugar. Let boil until thoroughly soft, stirring frequently. Dip the molds or cups in cold water and turn in the rice without drying them, Let remain in these, until perfectly cold; it is best made the day before using; turn in dessert dishes, ornament with marmalade or jelly, cut in slices and serve with sweetened cream.

Almond Blanc-Mange

Blanch 1/2 pound of almonds weighed in the shell. Pound to a paste with 1 tablespoonful of rose water, or orange water (more flavoring if liked), and lumps of loaf sugar, adding a lump for every 3 or 4 almonds and pounding only a few at a time; a mortar is good for this. Put this paste into 1 pint of milk. Add to this 1 ounce of gelatine, previously soaked an hour in enough milk to cover it. Stir over the fire until thoroughly dissolved and boiling hot, then pour in 1 pint of cream; milk will answer. Let boil up (strain through a muslin cloth, if wished very nice) stir until partly cool, and pour into molds. Orange syrup would be delicious with this. Fruit juices or whipped cream equally so, or cold cream sauce.

Corn-Starch Blanc-Mange

1 pint of milk.

2 tablespoonfuls cornstarch. Flavoring.

3 tablespoonfuls sugar. Butter size of walnut. Pinch of salt.

Boil the milk with the sugar in it, mix the corn-starch with a little extra cold milk, or water, stir in the boiling milk and let cook a minute or two. Remove from the fire and beat in the butter to whiten it. Pour in molds to cool. Turn from the molds when cold and serve with sweetened cream. Gold cream sauce or diluted fruit jelly. A couple of peach leaves boiled in the milk gives a delicate flavor. 1 egg, beaten separately may be added if wished. Stir the stiffly beaten white in the blanc-mange after removing from the fire. If the egg is used omit the butter.

Tapioca Blanc-Mange

1/2 pound tapioca, soaked in 1 cup of cold water 4 hours or over night. Add:

1 pint rich milk. 1/4 cupful sugar.

2 teaspoonfuls vanilla or almond extract, a pinch of salt. Heat the milk and stir in the soaked tapioca, add sugar and salt, boil slowly fifteen minutes, stirring constantly, remove from fire and beat until nearly cold. Flavor and pour into molds previously dipped in cold water. Turn out and serve with sweet cream, boiled custard, or cold cream sauce.