Cornflour Blanc-mange. Time—20 minutes.
2 tablespoonfuls cornflour, 1 pint milk, 1 tablespoonful loaf sugar, stick cinnamon.
Put the sugar, cinnamon, and nearly all the milk, in a saucepan to boil. Meanwhile mix the cornflour in a basin to a smooth paste, with the remainder of the milk. When the milk boils, add to it the cornflour, return all to the saucepan, and boil quickly 3 minutes, stirring all the time. Dip a mould in cold water, pour in the cornflour after the cinnamon has been taken out. When cold turn out, and serve with jam.