Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler.  Mix three tablespoonfuls of cornstarch with the cold milk.  Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt.  Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute.  Shave fine two ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.  Stir over a hot fire until smooth and glossy; then beat into the hot pudding.  Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added.  Serve cold with powdered sugar and cream.  This pudding can be poured while hot into little cups which have been rinsed in cold water.  At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla.

The eggs may be omitted, in which case use one more tablespoonful of cornstarch.

CHOCOLATE MERINGUE PUDDING

For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.’s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.

Mix the cornstarch with one gill of the milk.  Put the remainder of the milk on to boil in the double-boiler.  Scrape the chocolate.  When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes.  Beat the yolks of the eggs with three tablespoonfuls of sugar.  Pour the hot mixture on this, and beat well.  Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.

Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla.  Spread this on the pudding, and return to the oven.  Cook for fifteen minutes longer, but with the oven-door open.  Serve either cold or hot.

MILTON PUDDING

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker & Co.’s Chocolate, grated.  Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours.  Beat together the eggs, sugar, and salt.  Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk.  Pour into a pudding-dish, and bake in a slow oven for about forty minutes.  Serve with an egg sauce or a vanilla cream sauce.

Egg sauce.—­Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar.  When smooth and light, add one teaspoonful of vanilla and the yolks of two eggs.  Beat the mixture a little longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk.  Serve at once.