| 2 cups hot milk | ¼ cup sugar |
| 4 tablespoons cornstarch | 1½ squares chocolate melted |
| ¼ teaspoon salt | Whites 2 eggs |
| ¼ teaspoon cinnamon |
Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to milk, and cook over hot water until thickened, stirring constantly; add chocolate and cook for fifteen minutes, stirring occasionally; fold in the stiffly beaten whites of eggs, and turn into individual molds to chill.
564.—COCONUT AND ORANGE JELLY
| ½ box gelatine | 1/3 cup sugar |
| ½ cup cold water | 1 can coconut |
| 1 cup hot milk | Cold milk |
| ¼ cup orange marmalade |
Soak gelatine in cold water for five minutes; dissolve in hot milk; add marmalade and sugar; drain one can of coconut, and add to coconut milk enough cold milk to make one and a half cups; mix with jelly, add coconut, and pour into a mold to chill.
565.—COFFEE CARAMEL CUSTARDS
| ½ cup sugar | 2 eggs |
| 1 cup milk | Few grains salt |
| 1 cup strong coffee |
Put sugar in smooth saucepan, and stir over fire until a light-colored caramel is formed. (Avoid burning.) Heat milk and coffee, add to caramel, and keep over hot water until caramel is dissolved; add eggs slightly beaten and salt; strain into cups, and bake in slow oven until firm.
566.—COFFEE JUNKET
| 2 cups lukewarm milk | Few grains salt |
| ¼ cup sugar | ½ junket tablet |
| 1 teaspoon instantaneous coffee | 1 teaspoon cold water |