CHOCOLATE BLANC MANGE
(Sufficient to Serve Four)

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, or as shown in Fig. 3.

34. RICE CUSTARD.--A very good way in which to use left-over rice is to
make a rice custard of it. If no cooked rice is on hand and rice is to
be cooked for some other dish, it is not a bad plan to increase the
amount slightly and use what remains for rice custard. The best method
of preparing rice for this dessert it to steam it, but boiled or
Japanese rice may also be used.

RICE CUSTARD
(Sufficient to Serve Six)