Put one quart of milk in the double−boiler, and
place on the fire. Sprinkle
into it one level tablespoonful of sea−moss farina.
Cover, and cook until the
mixture looks white, stirring frequently. It will
take about twenty minutes.
While the milk and farina are cooking, shave two
ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it into a
small pan with four
tablespoonfuls of sugar and two of boiling water.
Stir over a hot fire until
smooth and glossy, then stir into the cooked
mixture. Add a saltspoonful of
salt and a teaspoonful of vanilla. Strain, and turn
into a mould that has been
rinsed in cold water. Set the mould in a cold place,
and do not disturb it
until the blanc−mange is cold and firm. Serve with sugar and