1 quart milk.
3 eggs.
Sugar to taste.
2 tablespoonfuls corn-starch, dissolved in milk.
4 tablespoonfuls chocolate.
Set the milk on the fire, and just before it boils put in the eggs, sugar, and corn-starch. Let it boil about a minute, then take it off the fire and add the chocolate.
Chocolate Méringue.
One quart milk and yolks of four eggs, made into custard. Three tablespoonfuls powdered chocolate, put into a cup of warm water. One tablespoonful of corn-starch. Sweeten to your taste and let all boil together. Then put it in a baking-dish, and when done, cover with a méringue of the whites of eggs and white sugar. Put in the oven again to brown, a few minutes.—Mrs. B.
Caromel Pudding.
Cream together one cupful of butter, and one of sugar. Add five eggs (yolks and whites beaten separately) and one cupful of preserved damsons, removing the seed. Beat all together very light and season with a teaspoonful vanilla. Bake on pastry.—Mrs. A. D.