CHOCOLATE PUDDING Mrs. C. A. Bowman
One pint of milk; two tablespoonfuls corn starch; one tablespoonful sugar; pinch of salt. Boil until thick, add one heaping teaspoonful cocoa dissolved in a little boiling water, and last the stiffly beaten whites of two eggs. Let all cook one minute and flavor with vanilla.
CHOCOLATE PUDDING Mrs. J. L. Putnam
One pint of milk; one tablespoonful Baker's cocoa; one tablespoonful corn starch; one egg; one and one-half cups sugar. Heat milk in double boiler. Mix dry ingredients and beat in egg. Add to scalded milk. Boil fifteen minutes. Remove from fire and whip with egg beater. Add one teaspoonful vanilla. Serve with cream.
STEAMED CHOCOLATE PUDDING Mrs. William H. Fahrney
One and one-half tablespoonfuls butter; two-thirds cup sugar; one egg; one cup milk; one-half teaspoonful salt; two and one-fourth cups flour; three teaspoonfuls baking powder; two squares of chocolate, melted. Steam in a buttered pudding mold, tightly covered, for two hours.
Cream Sauce: One-fourth cup butter; one cup powdered sugar; stir until creamy; then add one cup whipped cream just before serving; flavor.
STEAMED CHOCOLATE PUDDING Mrs. H. R. Foster
Three-fourths cup sugar; one tablespoon butter, creamed. Two eggs; one-half cup milk; one and one-half cups sifted flour; one and one-half teaspoonfuls baking powder; two squares melted chocolate, or two tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour and serve with hard sauce.
CHOCOLATE ICE-BOX PUDDING