Blanc Mange, which is French for " White Food " turns out to be plain old cornstarch pudding.
Quoted message said:From Searchlight Recipe cookbook 1944
Four servings
Combine 2 Tbsp cornstarch 2 Tbsp sugar few grains salt 2 Tbsp water
Slowly add 1 cup scalded milk, stirring constantly and cook over medium heat until thick and smooth.
Add 1/2 tsp vanilla. Can be poured into wetted molds and chilled or into any pretty serving dish or
single servers. Chill and serve with a well flavored sauce. I like to heat Apple caramel dip and
thin it with milk or cream to drizzle on the pudding .
I would double the recipe at the outset. As it stands, it will make very small servings !!
Source: Alicia's Country Kitchen Digest 346 Sent to them by Vida, from Ohio
From Ann In Fla
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