COCOANUT BLANC MANGE
¼ cup cornstarch
¼ cup sugar
½ tsp. salt
1 cup water
1 cup Carnation Milk
⅔ cup cocoanut
2 egg whites
½ tsp. vanilla
Mix cornstarch, sugar, and salt with ½ cup cold water. Dilute Carnation with ½ cup water and scald; add the cornstarch mixture slowly to the scalded milk. Cook in a double boiler for 20 minutes, stirring constantly until thickened. Cool slightly and add the shredded cocoanut, stiffly beaten egg whites and the vanilla. Nuts, dates, or candied cherries may be added if desired. Serves 5.
CARNATION MAKES TASTY PUDDINGS