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.
Chocolate Blancmange.
Make as directed for the sea moss farina. While it is cooking put into a small pan two tablespoonfuls of shaved chocolate, two tablespoonfuls of sugar, and one of hot water. Stir over a hot fire until smooth and glossy; then stir into the hot blancmange. Pour into moulds and set away to harden.
Moss Blancmange.
1 gill of Irish moss.
1 quart of milk.