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Fluffy Corn-Starch Blanc Mange

Scald I pint of milk in a double boiler. Mix together 3 almost level tablespoonfuls of cornstarch, 3 tablespoonfuls of granulated sugar and 1/4 of a teaspoonful of salt. Mix to a cream with cold milk, turn quickly into the hot milk and stir until smoothly thickened. Cover and cook for forty-five minutes. Whip the whites of 3 eggs to a stiff, dry froth. Turn into the corn-starch, stir and mix lightly for three minutes, add any desired flavoring and take from the fire. Turn into wetted molds and set aside until cold, then turn out and serve with custard sauce or cream and sugar. This dessert may be varied by adding the yolks of eggs three minutes before stirring in the beaten whites.