Plain Blanc Mange
2 c. milk 1/4 c. corn starch 1/4 c. sugar 1/4 tsp. salt 1/2 tsp. vanilla
Heat the milk in a double boiler, reserving enough to moisten the corn starch.
Mix the corn starch, sugar, and salt and moisten with the cold milk. Pour into the hot milk and stir until the corn starch has thickened. Allow this to cook for 30 to 35 minutes, beat to keep smooth, and then remove from the fire and add the vanilla. Moisten cups or molds with cold water and fill with the blanc mange. Cool, turn out of the molds, and serve with any desired sauce.