MRS. ARMSTRONG’S CHOCOLATE PUDDING

Soften three cups of stale bread in an equal quantity of milk.  Melt two squares of Walter Baker & Co.’s Chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla.  Mix this thoroughly with the bread and place in well-buttered custard-cups.  Steam about half an hour (according to size) and serve in the cups or turned out on warm plate.—­Mrs. Helen Armstrong.

MRS. ARMSTRONG’S CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water.  Whip one pint of cream to a froth and put it in a bowl, which should be placed in a pan of ice water.  Put an ounce of Walter Baker & Co.’s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy.  Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.  Sprinkle a generous half cupful of powdered sugar over the cream.  Now add the chocolate and gelatine mixture and stir gently until it begins to thicken.  Line a quart charlotte mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.  Place the charlotte in a cold place for an hour or more, and at serving time turn out on a flat dish.—­Mrs. Helen Armstrong.

CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES

Dissolve in a quart of water three tablespoonfuls of grated chocolate; let come to a boil; simmer ten minutes; add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth.  When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy.  Then whisk well; add half a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped cream.

MRS. BEDFORD’S CHOCOLATE CRULLERS

Cream two tablespoonfuls of butter and one-half of a cupful of sugar; gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar, one cupful of sour milk, one teaspoonful of vanilla, two ounces of chocolate grated and melted over hot water, one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water, the whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make a soft dough.  Roll out, cut into oblongs; divide each into three strips, leaving the dough united at one end.  Braid loosely, pinch the ends together and cook until golden-brown in smoking-hot fat.—­Mrs. Cornelia C. Bedford.

MRS. BEDFORD’S HOT COCOA SAUCE FOR ICE-CREAM