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Chocolate Blanc-Mange.
Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white,stirring frequently.
It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four table spoon of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a tea spoon of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.
Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream
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