Brick Blanc Mange

From a
1912
cook book
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.

Take 1 Qt. of Milk and let it come to boiling point;
add 4 Tbsp. Corn Starch made into thick Paste with Milk;
boil about 3 minutes,
then add 1 c. Sugar,
and the Whites of 4 Eggs well beaten;
let cook until it drops from a spoon like Jelly;
then divide into 3 equal parts;
to one part, stir in over fire 2 Tbsp.Chocolate;
to the other add 3 drops of Fruit Coloring,
leaving the other part white;
flavor to taste;
take a square mold;
wet with Cold Water;
spread Chocolate first,
then pink,
then white;
serve with Whipped Cream.
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