Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove.  When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.  Beat together the remainder of the sugar, the eggs, and the salt.  Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould.  Bake in a moderate oven until firm in the center.  Test the cream by running a knife through the center.  If firm and smooth, it is done.  It will take forty or forty-five minutes to cook.  When icy-cold, turn on a flat dish.  Serve with whipped cream that has been flavored with sugar and vanilla.

BAKED CHOCOLATE CUSTARD

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes.  Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.  Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar.  Add the cooled milk and strain.  Pour the mixture into the cups, which place in a deep pan.  Pour into the pan enough tepid water to come nearly to the top of the cups.  Bake in a moderate oven until firm in the center.  It will take about half an hour.  Test by running a knife through the center.  If the custard is milky, it is not done.  Serve very cold.

CHOCOLATE SOUFFLE

Half a pint of milk, two ounces of Walter Baker & Co.’s Chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire.  Beat the butter to a soft cream, and beat the flour into it.  Gradually pour the hot milk on this, stirring all the time.  Return to the fire and cook for six minutes.  Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy.  Stir this into the mixture in the double-boiler.  Take from the fire and add the yolks of the eggs, well beaten; then set away to cool.  When cool add the whites of the eggs, beaten to a stiff froth.  Pour the batter into a well-buttered earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two minutes.  Serve immediately with vanilla cream sauce.

CHOCOLATE PUDDING