CHOCOLATE PUDDING.
One quart of milk scalded, two eggs well beaten, add gradually one cup sugar. With the eggs and sugar mix two thirds cup of cornstarch, and three heaping tablespoons grated chocolate dissolved over hot water, stir into the milk until a soft custard, add one teaspoon of vanilla, serve with whipped cream.
CHOCOLATE PUDDING.
MRS. W. J. FRASER.
One quart of milk, one pint of bread crumbs, one tea cup of sugar, three eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of vanilla. Let the milk come to a boil, scald the bread crumbs, when almost cool, beat the yolks of three eggs, add sugar and chocolate, to the bread and milk. Bake one half hour, slow oven. When cool, beat the whites of three eggs and put meringues.
CARAMEL PUDDING.
MRS. RATTRAY.
Take one coffee cup full of brown sugar, put it in a frying pan over a slow fire and burn it, then pour it into one and a half pints of milk in a saucepan and place the latter on the fire to come to a boil, but do not stir it in case the milk should crack. Blend three tablespoonfuls of cornstarch with a little cold milk, and when the milk and sugar boil stir the starch in. Put it in a mould to get cold and eat with whipped cream.
CARAMEL PUDDING.
MRS. W. W. WELCH.