CORN-STARCH CHOCOLATES
(VERY SIMPLE, AND QUICKLY MADE)
Scald a pint of milk and four tablespoonfuls of sugar; add an ounce of chocolate shaved thin, so it will dissolve quickly; then add two heaping tablespoonfuls of corn-starch which has been diluted with a little of the cold milk. Stir over the fire until the mixture is thickened, add a half teaspoonful of vanilla, and turn it into small cups to cool and harden. Unmold the forms when ready to serve, and use sweetened milk for a sauce. By using a little less corn-starch, this mixture will be a smooth, thick custard, and may be served in the cups.
BLANC-MANGE, OR WHITE JELLY
- ½ box, or 1 ounce, of gelatine.
- 3½ cupfuls of milk.
- ¾ cupful of sugar.
- 1 teaspoonful of vanilla, or other flavor.
Scald three cupfuls of milk with the sugar; then add and dissolve in it the gelatine, which has soaked for one half hour in a half cupful of milk. Remove from the fire, add the flavoring, and strain into a mold. Blanc-mange may be flavored with any of the liqueurs, and it may have incorporated with it, when stiffened enough to hold them suspended, chopped nuts or fruits, or raisins, currants, and citron.
PLUM PUDDING JELLY
- ½ box, or 1 ounce, of gelatine soaked ½ hour in 1 cupful of cold water.
- 1½ ounces of chocolate.
- 1 cupful of sugar.
- 1 pint of milk.
- 1 cupful of raisins stoned.
- ½ cupful of currants.
- ¼ cupful of sliced citron.