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Plain Cornstarch Blanc Mange

Allow three heaping tablespoons of cornstarch to one quart of milk, wetting and dissolving it with a little of cold milk. Heat the rest of the milk to boiling point with three tablespoons of sugar and pinch of salt. Add to it the dissolved cornstarch and cook gently about five minutes, adding at the last the flavouring desired. Eggs may be used with this if the perfectly smooth stiffness is not desired. In this case have eggs ready whipped, the whites alone (one or two or more) or both yolks and whites; pour in and beat lightly with the mixture just before removing. Place in a wetted mould to cool and chill before serving.