Reserve 1/2 cup milk, put the remainder on the fire in a double boiler. Mix the cold milk with the cornstarch and salt. Beat the egg well and add to the cornstarch mixture. Stir this into the boiling milk and stir well. Put the chocolate, sugar and boiling water into a small frying pan or saucepan, and set over a hot fire. Stir until the mixture is smooth and glossy; beat this into the pudding and cook for 2 minutes longer. Take from the fire and add the vanilla. Dip a mould into cold water and turn the pudding into it. Set away to cool. When cold and stiff, turn out on a flat dish and surround with whipped cream; or serve with cream and sugar or a soft custard.

Snow Pudding.

Soak the gelatine in cold water for 2 hours. Pour upon this the boiling water and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water, or broken ice. Stir frequently; when it begins to thicken, stir in the beaten whites of the eggs, pour into a mould and set away until firm. Serve with boiled custard.

Cream Pie.

Make a plain cup cake, and bake it in a shallow cake pan. When cooked and cold, split it carefully. Put 1 pint of milk on to boil in a farina boiler. Beat the yolks of 3 eggs and 1/2 cup of sugar together until light, then add the well-beaten whites, and stir them into the boiling milk; stir over the fire for about 1 minute, then take from the fire, add 1 tsp. of vanilla, and stand away to cool. When cold, and ready to serve, put a thick layer of this sauce between the layers of cake, pour the remaining sauce around the pie, and serve immediately.

Blanc Mange.