Chocolate Pudding
¼ cup butter
1 cup sugar
Yolks 2 eggs
½ cup milk
1⅜ cups flour
3 teaspoons baking powder
Whites 2 eggs
1⅓ squares Baker’s chocolate
⅛ teaspoon salt
¼ teaspoon vanilla
Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan, remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around
Chocolate Sauce. Boil one cup sugar, one-half cup water, and a few grains cream of tartar until of the consistency of a thin syrup. Melt one and one-half squares Baker’s chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.