Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

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CHAPTER XIII
DESSERTS

COLD DESSERTS

Chocolate Blanc Mange No. 1

• 2 tablespoons gelatine
  ¼ cup cold water
  4 ounces Lowney’s Premium Chocolate
  2 cups scalded milk
  1 cup sugar
  3 eggs
  ¼ teaspoon salt
  1 teaspoon vanilla

Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double boiler until a coating is formed on a spoon; add to soaked gelatine; when dissolved, add salt and vanilla; pour into mold and chill. Serve with sugar and cream, beaten cream, or [Soft Custard].

Chocolate Blanc Mange No. 2

• ½ cup Irish moss
  3 cups cold water
  4 cups cold milk
  2 squares Lowney’s Premium Chocolate
  ¾ cup sugar
  ¼ cup boiling water

Soak Irish moss in cold water twenty minutes; drain, and pick over. Put milk in double boiler; add moss, and cook without stirring thirty minutes. Melt chocolate; add sugar and water; boil two minutes; add to first mixture. Strain, mold, chill, and serve with sugar and cream.