Pour into dainty casseroles, chill, and serve garnished with the whipped cream.
CHERRY PUDDING
- Cherries fresh or preserved
- ¼ lb. (½ cup) butter
- ¼ lb. (½ cup) sugar
- ¼ lb. (1 cup) flour
- Lemon rind
- 3 eggs
- ½ pint (1 cup) whipped cream
Line a buttered earthenware dish thickly with fresh or preserved cherries. Beat the butter and sugar till creamy, then beat in the yolks of the eggs, then add the grated rind of half a lemon, the flour, and the whites of the eggs stiffly beaten.
Cover with a buttered paper and steam steadily for two hours. Serve with whipped and sweetened cream.
CHOCOLATE CREAM PIE
- 3 squares chocolate
- ½ lb. (1 cup) sugar
- 1 oz. (1 heaping tablespoonful) cornstarch
- 3 eggs
- Pinch salt
- ¾ pint (1½ cups) milk
- ½ teaspoonful lemon extract
- ½ teaspoonful vanilla extract
- Some pie crust
Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a casserole, stir in the sugar, cornstarch, yolks of eggs, salt, and milk. Cook till thick, stirring constantly; then add the extracts. Pour into the prepared crust, cover with a meringue made by beating up the whites of the eggs to a stiff froth and adding two heaping tablespoonfuls of sugar and half a teaspoonful of vanilla extract to them.
Set in the oven to brown.