Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Chocolate Blancmange.

Make as directed for the sea moss farina. While it is cooking put into a small pan two tablespoonfuls of shaved chocolate, two tablespoonfuls of sugar, and one of hot water. Stir over a hot fire until smooth and glossy; then stir into the hot blancmange. Pour into moulds and set away to harden.