|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
1. In saucepan mix sugar, cornstarch and 1/4 teaspoon salt and gradually blend in milk.
2. Cook over medium heat, stirring constantly, till mixture thickens for 2 or 3 minutes more.
3. Add vanilla, pour into sherbets and chill.
4. Or pour into individual molds rinsed with cold water and chill till firm.
5. Unmold to Blancmange to a serving dish and serve.