½ cup sugar. ½ cup fine dry bread crumbs. 1 tablespoon flour. 1 tablespoon butter. 1½ squares unsweetened chocolate. ½ teaspoon salt. ¾ cup milk. 4 eggs. ½ teaspoon vanilla.
Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over steam, and add to the cream sauce, with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. Beat well. Fold in the well beaten whites of the eggs. Pour into a greased 1½ quart pudding dish and bake in a slow oven (325°F.) for 1 hour, or until well set in the middle. Serve hot with the hard sauce ([page 9]).
Hard Sauce
¼ cup butter. ¾ cup powdered sugar. ½ teaspoon vanilla. ⅛ teaspoon grated nutmeg.
Cream together the butter and sugar, add the vanilla and nutmeg. The secret of creamy hard sauce lies in long beating. Chill before serving.
Rocks
1½ cups light brown sugar. 1 cup butter. 3 eggs, well beaten. ½ teaspoon soda in a little hot water. 1 teaspoon cinnamon. 3 cups raisins, chopped. 1 cup English walnut meats, chopped. 2¾ cups flour. ½ teaspoon salt.
Cream the butter and sugar and add the eggs. Sift the dry ingredients, reserving some flour to roll the raisins and nuts. Mix all together. Place by teaspoonfuls on a greased pan and bake in a hot oven (375°F.).
Baked Caramel Custard
1 quart milk. 5 eggs. ½ cup sugar. ½ teaspoon vanilla. ¼ cup caramel sirup. ¼ teaspoon salt. Butter.