Chocolate and Cocoanut Blanc-Mange.
1 quart of milk; 3 tablespoonfuls of corn-starch—heaping; 1 cup of sugar; whites of 4 eggs; vanilla flavoring; 3 tablespoonfuls of grated chocolate; 1 grated cocoanut.
Heat the milk; rub the corn-starch smooth with a little cold milk; stir into the hot milk, first the sugar, then the corn-starch. When it is a smooth paste, whip in the frothed whites; cook one minute, and pour off half of the mixture into a bowl upon half the grated cocoanut. Beat in well. Add to that on the fire the chocolate, rubbed smooth in a little milk, and stir until the blanc-mange is colored. Wet a mould; when the chocolate-mixture is cold, pour half into the mould, and set where it will get cold fast. After half an hour, or so soon as it will bear the weight, put the cocoanut in carefully, and when this is quite firm, add the rest of the chocolate. Next day turn it out upon a dish, and heap the other half of the cocoanut—newly grated—over it. Send around a good boiled custard cold with it. Do this on Saturday.