Soda as large as a pea, put into the milk.
Soak the gelatine three hours in a cupful of cold water. Then heat the milk (salted) in a farina kettle.
When it is scalding, stir in without taking the vessel from the fire, the sugar and soaked gelatine. Stir three minutes after it is boiling hot, and strain through a coarse cloth into a bowl. Let it get almost cold before adding the flavoring. Wet a clean mould with cold water; pour in the blanc-mange and set on ice, or in a cold place until firm.
Dip a cloth in hot water, wring until it will not drip, wrap about the mould, turn bottom upward on a flat dish, and shake gently to dislodge the contents.
Eat with powdered sugar and cream.
Chocolate Custard.
Five minutes before taking the custard from the fire, add to it three heaping tablespoonful of grated Baker’s chocolate rubbed to a paste with a little cold milk. Stir until the mixture is of a rich coffee color.
Turn out, and when cold, flavor with vanilla and put into glasses.
Whip the whites of three eggs to a smooth méringue, beat in three tablespoonfuls of powdered sugar, and heap upon the brown mixture.