Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Irish Moss Blanc Mange

• 4 cups milk
  2 tablespoons sugar
  ½ teaspoon salt
  ¼ cup Irish moss
  1 teaspoon vanilla

Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve.

Chocolate Irish Moss Blanc Mange

See [Chocolate Blanc Mange No. 2].

Coffee Irish Moss Blanc Mange

Use receipt for [Irish Moss Blanc Mange], and flavor with two teaspoons coffee extract.

Cornstarch Pudding No. 1

• 2 cups milk
  4 tablespoons cornstarch
  3 tablespoons sugar
  3 egg whites
  ½ teaspoon vanilla

Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly until it thickens; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve.