Chocolate Blanc-mange.
(Our French scholars will say that this should be termed “Brun-mange.”)
Mix with the soaked gelatine four heaping tablespoonfuls of Baker’s chocolate, grated, and stir into the scalding milk, and treat as above directed. In straining, squeeze the bag hard to extract all the coloring matter. Flavor with vanilla.
Coffee Blanc-mange.
Soak the gelatine in a cupful of strong, clear black coffee, instead of the cold water, and proceed as with plain blanc-mange, using no other flavoring than the coffee.
Tea Blanc-mange
Is made in the same way by substituting for the water very strong, mixed tea. Eat with powdered sugar and cream.
Pineapple Trifle.
One package of gelatine.
Two cups of white sugar.