CHOCOLATE PUDDING.
Boil half-a-pound of light stale bread in a pint of new milk. Stir continually until it becomes a thick paste; then add an ounce of butter, a quarter of a pound of sifted sugar, and two large teaspoonfuls of Schweitzer's Cocoatina, with a little Nelson's Essence of Vanilla. Take the pudding off the fire, and mix in, first, the yolks of three eggs, then the whites beaten to a strong froth. Put into a buttered tart-dish and bake in a moderate oven for three-quarters of an hour.