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Fruit Blancmange

A cup of any fruit juice, fresh or canned, heated, sweetened to taste and thickened with a tablespoon of cornstarch. Cook well and serve cold with milk. If a little less cornstarch is used, and, when nearly cold, the stiffly beaten white of an egg is added, a delicious float is the result. All juices should be strained.-Mary M. Willard.