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Blanc Mange

21/4 cups scalded milk Pinch of salt 1 teaspoon vanilla 6 level tablespoons cornstarch 1/4 cup cold milk 1/3 cup sugar Stir the cornstarch and cold milk together, adding the sugar. Pour the scalded milk slowly over the first mixture and stir until it thickens. Cook in a double boiler for twelve minutes; pour into a wet mold and stand aside to cool. When ready to serve, turn from the mold and decorate with candied cherries or preserved fruit. Serve with cream and sugar or with boiled custard sauce.