of corn starch, a square of chocolate, and half a teaspoonful of vanilla. Heat the milk in a double boiler and melt the chocolate. Make a paste of the starch with a little cold water and beat the eggs with the sugar. When the milk is hot, stir in the other ingredients carefully and add the melted chocolate last. Pour into moulds and cool. Serve with whipped cream.
COFFEE BLANC MANGE
Two cupfuls each of coffee and milk. Add four tablespoonfuls of corn starch, wet to a paste with cold water, and four tablespoonfuls of sugar. Cook until it thickens, then pour into a wet mould and chill. Serve with cream, either whipped or plain.
FRENCH PANCAKES
Use any good pancake batter, except buckwheat, and bake in small, round, thin pancakes. Spread with jelly or jam, roll up, sprinkle with powdered sugar, and serve hot.
FRUIT PUDDING
One cupful of milk and one cupful of canned fruit juice. Add two tablespoonfuls of powdered sugar and bring to a boil. Remove from the fire and stir in quickly the well-beaten yolks of
