CHOCOLATE BLANC MANGE. Chocolate added to blanc mange gives it an excellent flavor. If a sauce is desired with this blanc mange, custard sauce is the best one to use. The entire recipe is made into one mold, which, when cold, is turned out on a dish, surrounded with slices of banana, and garnished with whipped cream.

• 1/3 c. sugar
• 1/4 c. cocoa
• 1/4 tsp. salt
• 2 c. milk
• 1/4 c. corn starch
• 1/2 tsp. vanilla

Mix the sugar, cocoa, and salt and moisten with some of the milk. Place over the fire in the inner pan of a double boiler and allow it to come to a boil. Moisten the corn starch with some of the milk and add the rest to the cocoa mixture in the double boiler. Heat together in the boiler and stir the corn starch into this. Continue stirring until the corn starch has thickened the mixture, and then cook for 30 to 35 minutes. Remove from the fire, add the vanilla, pour into a mold moistened with cold water, cool, and serve with sweetened cream, custard sauce.

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