The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

1 qt. milk ⅔ cup corn starch wet with another cup of milk 1 tablespn. sugar salt Heat milk to boiling, add corn starch, boil half a minute, mold, serve with cold cream sauce, sub-acid fruit sauce, with custard or with nut or dairy cream. Fine cut dates may be added to blanc mange sometimes. =Rice Flour Blanc Mange= 1 qt. milk ⅓ cup sugar 9½ level teaspns. rice flour ⅓ teaspn. salt Blend flour with part of the milk, heat remainder of milk with sugar and salt to boiling, stir in flour, beat smooth, cook 15 m., pour into molds which have been dipped in cold water. Serve with sauces for blanc mange. =★ Caramel Jelly= Tie 2 to 4 tablespns. cereal coffee in double cheese cloth and steep in 1 qt. of milk in double boiler for 20 m.; squeeze the milk all out of the cloth, add enough more milk to make a full quart and proceed as in blanc mange. Serve with custard sauce or sometimes with plain or whipped cream flavored with vanilla. Pudding may be flavored and the cream plain. ¼ cup of strong cereal coffee may be used with ¾ qt. of milk when more convenient. =Raspberry Jelly= 1 qt. milk 1 scant cup corn starch ½ to 1 cup sugar 1 pt. raspberries Blend corn starch with part of the milk and stir into remainder of milk when boiling; add sugar and mashed berries, turn into mold, cool. Unmold on to dessert plate and surround with whipped cream roses, or with spoonfuls of cream with a whole berry here and there. =★ Farina Banana Cream= 3 cups milk 1 cup cream 3½-4¼ level tablespns. farina 3-4 tablespns. sugar 3 medium sized, very ripe bananas Heat milk and cream with sugar in double boiler, stir in dry farina, cook 1 hr. Spread in layers with sliced bananas. Serve cold in cups or glasses the day it is made. The farina will be very thin when done, but will thicken to the consistency of cream by cooling, and if it is thicker than that