½ pint cream.
7 whole eggs, or 9 whites and 2 yolks.
1 lemon.
Half a nutmeg.
Stir butter and sugar as for cake. Beat eggs well. Bake some time.—Mrs. E. G.
Cocoanut Pudding.
One grated cocoanut, one pound of sugar, one quarter of a pound of melted butter, and six eggs.—Mrs. M. S. C.
Chocolate Pudding.
Scrape fine three ounces of chocolate. Add to it a teaspoonful of powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour over it a quart of rich milk, stirring it well. Cover it and let it come to a boil. Then remove the lid, stir up the chocolate from the bottom and press out the lumps. When dissolved and smooth, put it on the fire again. Next stir in, gradually and while it is boiling hot, half a pound white sugar. Set it away to cool. Beat six or eight eggs very light. Pour into the pan of chocolate when quite cold. Stir the whole very hard. Put it in an oven and bake well. It will bake best by being put in a pan of boiling water. Eat cold.—Mrs. J. B. F., Jr.
Chocolate Pudding.