Miss Parloa's kitchen companion

Put a pint and a half of the milk on the stove in a double-boiler. Mix the arrowroot with a gill of the cold milk; and after stirring this mixture into the hot milk, cook for ten minutes. Beat the eggs, sugar, and salt together, and add the remaining cold milk. When the arrowroot has cooked for ten minutes, pour the boiling milk over the egg mixture. Stir well, and then cook for five minutes in the double-boiler, stir- ring all the time. Remove from the fire, pour into a bowl or pitcher, and set away to cool. When cold, add the flavor. The custard may be served in cups, if not wanted for a pudding-sauce ; or it may be poured over stale sponge cake, the dish being then called a " trifle.'' * Corn-starch Blanc-mange. BBut five ingredients are needed: a quart of milk, four heaping table-spoonfuls of corn-starch, three table-spoonfuls of sugar, a teaspoonful of salt, and a teaspoonful of lemon or vanilla extract. Reserve a cupful of milk, and put the rest on the stove in a double-boiler. Mix the corn-starch, sugar, salt, and cold milk, and stir the mixture into the other milk when it boils. Beat thoroughly, and cook for twelve minutes, stirring often. After rinsing a mould with cold water, pour the hot mixture into it, and set away to cool. The blanc-mange may be served with sugar and cream, or with a sauce made by beating the whites of three eggs to a stiff, dry froth, and gradually beating into this a tumbler of any kind of fruit jelly or preserves. Turn the blanc-mange out upon a flat dish, and pour the sauce around it. Serve at once. Egg sauce is nice with this pudding. * Fruit Blanc-mange. Any kind of juicy fruit will answer for this blancmange ; but red fruits, like strawberries, raspberries, and currants, produce the handsomest dish. The materials required to fill a quart mould are : half a pint of sugar, a pint of water, a pint of fruit, and six level table- spoonfuls of arrowroot. Free the fruit of hulls or stems, and crush it in a bowl also containing the sugar. Let the mixture stand for DESSERT. 73;] an hour ; then add the water, and press the mixture through a fine sieve. Reserve half a cupful, and put the remainder on to boil. Mix the half-cupful smoothly with the arrowroot, and stir into the first mixture when it boils. Cook for eight minutes, stirring frequently. When done, pour into a mould that has been rinsed in cold water, and set away to harden. The blanc-mangt should stand for at least four hours. Serve with sugar and cream. Whipped cream makes a pretty garnish. * Taganrok Blanc-mange. Taganrok is Russian wheat farina, which comes in small packages, costing ten cents. One package is sufficient for four quarts of blanc-mange. To make a mould of blanc-mange use a quart of milk, four level tablespoonfuls of the farina, and one level teaspoonful of salt. Put the milk on the stove in a double-boiler, and when it begins to boil, sprinkle in the taganrok, stirring all the while. Next add the salt, and cook for half an hour, stirring frequently. At the end of the half-hour rinse a mould in cold water, and pour the hot mixture into it. Set away to cool, and be sure that it is ice-cold when sent to the table. Serve sugar and cream with it. * Chocolate Blanc-mange.