and serve.

31. SNOW PUDDING.--An excellent custard dessert called snow pudding can
be made by following the directions here given. This pudding is
especially attractive when served with chocolate sauce, as the sauce
makes an agreeable contrast in color as well as in flavor. Other sauces,
however, may be used with this dessert if desired. The yolks of the eggs
may be made into a custard sauce and served with it, or a fruit sauce
may be used.

SNOW PUDDING
(Sufficient to Serve Four)

1 pt. milk
2 Tb. corn starch
1/4 c. sugar
1/4 tsp. salt
2 egg whites
1/2 tsp. vanilla

Heat the milk in a double boiler, reserving a sufficient amount to
moisten the corn starch. Mix the corn starch, sugar, and salt and
moisten with the cold milk. Add this to the hot milk and stir
continuously until the corn starch thickens the milk. Cook for 20 to 30
minutes and remove from the fire. Beat the egg whites until they are
stiff and fold them into this mixture. Add the vanilla, pour into a
serving dish or individual dishes, cool, and serve with chocolate or any
desired sauce.

32. PLAIN BLANC MANGE.--A blanc mange is usually a mixture thickened to