Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth cup confectioner's sugar; yolks four eggs; whites four eggs; nut meats; lady fingers. Melt chocolate in top of double boiler; remove from range, add boiling water and the yolks of eggs beaten until thick and light. Fold in the stiffly beaten whites of eggs. Line a small pan (dimensions, 7-1/2 x 4-3/4 x 2-1/2) with wax paper. Put in a layer of split lady fingers cut to fit and cover bottom; cover these with half of the chocolate mixture; sprinkle with bits of trimmings of lady fingers and nut meats. Cover with a layer of lady fingers, pour over remainder of chocolate mixture, sprinkle with nut meats and chill in refrigerator twenty-four hours. Serve with whipped cream.
CARAMEL PUDDING Mrs. H. R. Foster
One-half pint brown sugar; one-half pint cold water; one-fourth box gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak gelatine in one gill of cold water. Put sugar and other gill of water in saucepan and boil until it becomes a thick syrup. Add gelatine and vanilla and again heat to boiling point. Beat whites to stiff froth. Pour hot syrup on eggs, beating until cold. Turn into mold and serve on flat dish with custard sauce made from yolks of eggs.
MOLASSES PUDDING Mrs. C. A. Carscadin
One egg well beaten; two tablespoonfuls sugar, rounded; one tablespoonful butter, level; one pinch salt; one-half cup molasses; one and one-half cups flour, well sifted; one teaspoonful baking powder; one teaspoonful soda, level, dissolved in one-half cup boiling water. Steam in buttered tins two hours.
Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful vanilla; cream together and add one cup of whipped cream.
ICE-BOX PUDDING Katherine T. Peck
Scant one-fourth cup unsalted butter; one cup granulated sugar; cream together. Add yolks of three eggs, one at a time, rind of one lemon, half; and juice of one lemon. Beat the whites of the three eggs and add last. Place mixture alternately with lady fingers, three dozen lady fingers will serve eight people. Put oil paper in bottom of dish to lift pudding out easily. Serve with whipped cream. Place in ice-box until thoroughly chilled. Can be made the night before.
ICE BOX CAKE Mrs. J. F. Nichols
One dozen lady fingers; one tablespoonful sugar; three eggs, separated; one cake sweet chocolate. Melt chocolate in double boiler with tablespoonful warm water. Add mixture of yolks of eggs and sugar, well beaten, a little vanilla, and lastly well-beaten whites of eggs. Dip each lady finger in mixture, arrange in form which has been wet with cold water, and fill in. Place in ice box over night. Serve with whipped cream.