Snow Blancmange.
1 pint of milk.
2 rounded tablespoonfuls of corn starch.
2 tablespoonfuls of sugar.
1/3 teaspoonful of salt.
Whites of two eggs.
2/3 teaspoonful of vanilla, or 1/4 teaspoonful of almond.
Reserve one gill of the milk, and, putting the remainder in the double-boiler, set it on the fire. Mix the cold milk with the corn-starch. When the milk boils, stir in the corn starch and cold milk. Add the sugar and salt, and beat well. Replace the cover of the boiler and cook the pudding for ten minutes.
Beat the whites of the eggs to a stiff dry froth. Add the flavor and the whites of the eggs to the pudding, stirring gently, but mixing well. Dip a mould in cold water and turn the pudding into it. Set away to cool. Serve with custard sauce or with sugar and cream.