CHOCOLATE PUDDING.
From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and
Alternate Lady Manager.
One quart milk, heated in double kettle; six tablespoons of grated chocolate; four yolks of eggs, beaten well and mixed with eight tablespoons of sugar; two tablespoons, or a little more, of cornstarch, dissolved in a little cold milk. Let these ingredients just come to a boil and flavor with vanilla, place in pudding dish and cover on top with the stiff froth of four whites of eggs, sweetened with three large teaspoons of sugar, into which stick twenty-four separated blanched almonds. To be eaten with sweetened cream flavored with a little vanilla.