our, half a
cupful of grated chocolate, rubbed smooth in a little milk. Boil two
cupfuls of milk, then add the gelatine and chocolate and one cupful of
sugar; boil all together eight or ten minutes. Remove from the fire,
and when nearly cold beat into this the whipped whites of three eggs,
flavored with vanilla. Should be served cold with custard made of the
yolks, or sugar and cream. Set the molds in a cold place.

CORNSTARCH BLANC MANGE.

Take one quart of sweet milk and put one pint upon the stove to heat;
in the other pint mix four heaping tablespoonfuls of cornstarch and
half a cupful of sugar; when the milk is hot, pour in the cold milk
with the cornstarch and sugar thoroughly mixed in it and stir
altogether until there are no lumps and it is thick; flavor with
lemon; take from the stove and add the whites of three eggs beaten to
a stiff froth.

_A Custard for the above._--One pint of milk boiled with a little salt
in it; beat the yolks of three eggs with half a cupful of sugar and
add to the boiling milk; stir well, but do not let it boil until the
eggs are put in; flavor to taste.

FRUIT BLANC MANGE.

Stew nice, fresh fruit (cherries, raspberries and strawberries being
the best), or canned ones will do; strain off the juice and sweeten to
taste; place it over the fire in a double kettle until it boils; while
boiling, stir in cornstarch wet with a little cold water, allowing two
tablespoonfuls of cornstarch to each pint of juice; continue stirring
until sufficiently cooked; then pour into molds wet in cold water and
set away to cool. Served with cream and sugar.

ORANGE CHARLOTTE.

For two molds of medium size, soak half a box of gelatine in half a
cupful of water for two hours. Add one and a half cupfuls of boiling
water and strain. Then add two cupfuls of sugar, one of orange juice
and pulp and the juice of one lemon. Stir until the mixture begins to
cool, or about five minutes; then add the whites of six eggs, beaten
to a stiff froth. Beat the whole until so stiff that it will only just
pour into molds lined with sections of orange. Set away to cool.

STRAWBERRY CHARLOTTE.

Make a boiled custard of one quart of milk, the yolks of six eggs and
three-quarters of a cupful of sugar; flavor to taste. Line a glass
fruit-dish with slices of sponge cake dipped in sweet cream; lay upon
this ripe strawberries sweetened to taste; then a layer of cake and
strawberries as before. When the custard is col