Scald milk, cool slightly, add sugar, water and chocolate; when thoroughly dissolved add crushed junket tablet, salt and wine. Turn into serving dish, keep in warm place until thick, then chill. Garnish with beaten cream and chopped nuts.
Chocolate Pudding
- ¼ cup butter
1 cup sugar
1 egg
¾ cup milk
¼ teaspoon salt
2 cups flour
4 teaspoons baking powder
3 squares Lowney’s Premium Chocolate
½ teaspoon vanilla
Melt butter, add remaining ingredients, except chocolate; when thoroughly mixed add melted chocolate. Pour into buttered individual molds. Cover and steam one and one half hours. Serve with [Cream Sauce].
Mississippi Custard
- 4 cups milk
6 eggs
½ cup sugar
½ teaspoon salt
¼ cup sherry wine
1 tablespoon lemon juice
Beat yolks of eggs, add sugar and salt. Scald the milk, pour on to egg mixture, cook in double boiler until mixture thickens. Beat whites of eggs until stiff; place in purée sieve. Pour over them one quart of boiling water to which has been added the lemon juice. Arrange the custard and whites of eggs in layers in serving dish, sprinkling each layer with sherry wine. Have the whites of eggs on the top layer, dredge with granulated sugar, chill and serve.
Orange Pudding
- 2 cups scalded milk
1 cup soft bread crumbs
4 eggs
1 tablespoon lemon juice
½ cup sugar
½ cup orange juice
grated rind of 1 orange
¼ cup chopped almonds
½ teaspoon salt