Blanc-Mange

• ⅓ cup Irish moss
• 1 quart milk
• ¼ cup

Soak moss in cold water to cover. Let stand 15 minutes, drain and pick over. Put milk in double boiler, add moss, let cook 30 minutes. Add salt, strain; add sugar and flavoring; stir and strain again into individual moulds that have been dipped in cold water. Chill and turn on serving plate, and serve with cream and sugar or sliced bananas.