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Blanc-Mange

Blanc-manges are made of eggs, milk, cornstarch, sugar and flavoring. A blanc-mange should be cooked in a double boiler; cook at least ten minutes after it has thickened, stirring frequently, to make the cornstarch palatable. Before putting in molds, beat thoroughly with wire beater until very smooth. Two tablespoons of cornstarch to a cup of milk is the correct proportion for a plain, eggless blanc-mange that will hold its shape when molded. If eggs are added use less cornstarch.