Weekend Cooking: Chocolate Blanc-mange

1. 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.
2. 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.
3. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a mould that has been rinsed in cold water.
4. Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.

From Chocolate and Cocoa Recipes and Home Made Candy Recipes by Maria Parloa and Janet McKenzie Hill (1780), published by Walter Baker & Co., Ltd.