Chocolate Pudding.
1 pint milk, 3 sticks grated chocolate, boil until thick, then set away to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons sugar, beat sugar light with the yolks, and to this add 1 cup cracker flour, 1 teaspoon vanilla, and the whites, last. Put all this in the chocolate, and let boil one and a half hours in a well-buttered form. Serve with whipped cream.
Apricot or Peach Pudding.
Butter a pan thoroughly and dust well with cracker flour, and put a row of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten together with a cup of powdered sugar. Beat in a pan of boiling water twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and 1 teaspoon vanilla and a pinch of salt. Put this mixture over the apricots or peaches, and bake three quarters of an hour.
