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

by Maria Parloa

Sea Moss Farina Blancmange.

1 pint of milk.

1 even teaspoonful of sea moss farina.

1 saltspoonful of salt.

1 tablespoonful of sugar.

1/2 teaspoonful of flavor.

Put the farina in a bowl, and gradually pour the milk over it, stirring until smooth. Turn into the double-boiler and cook, stirring frequently, until the mass looks white; then add the sugar, salt, and flavor. Rinse a mould in cold water, and turn the blancmange into it. Set away in a cool place to harden. It should have three or four hours for this. Serve with powdered sugar and cream.