Cocoanut Blanc Mange

Directions

1. Mix the cornstarch, sugar and salt with the cold water.
2. Add the milk slowly, stirring well.
3. Cook twenty minutes in a double boiler, stirring occasionally, or ten minutes over the flame, stirring constantly.
4. Cool slightly and add the shredded coconut and the stiffly beaten whites of the eggs.
5. Add the vanilla.
6. One-fourth of a cup of nuts, candied cherries or preserved pineapple may be added if desired.
7. Chill in moulds wet with cold water.
8. Serve with cream or custard sauce made from the egg yolks.