Chocolate Custards (baked)

One quart of good milk; six eggs, yolks and whites separated; one cup sugar; four great spoonfuls grated chocolate; vanilla flavoring. Scald the milk; stir in the chocolate and simmer two minutes, to dissolve and incorporate well with the milk. Beat up the yolks with the sugar and put into the hot mixture. Stir for one minute before seasoning and pouring into the cups, which should be set ready in a pan of boiling water. They should be half submerged, that the water may not bubble over the tops. Cook slowly about twenty minutes, or until the custards are firm. When cold whip the whites of the eggs to a meringue with a very little powdered sugar (most meringues are too sweet) and pile some upon the top of each cup. Put a piece of red jelly on the meringue. - Marion Harland.

Chocolate Custards (boiled)

One quart of milk; six eggs, whites and yolks separately beaten; one cup of sugar; four large spoonfuls grated chocolate; vanilla to taste, a teaspoonful to the pint is a good rule. Scald the milk, stir in sugar and chocolate. Boil gently five minutes, and add the yolks. Cook five minutes more, or until it begins to thicken up well, stirring all the time. When nearly cold beat in the flavoring, and whisk all briskly for a minute before pouring into the custard-cups. Whip up the whites with a little powdered sugar, or, what is better, half a cup of currant or cranberry jelly, and heap upon the custards. - Marion Harland.

Chocolate Custards

One quart of milk ; one ounce of Baker's best French chocolate; eight eggs; two teaspoonfuls of vanilla; eight teaspoonfuls of white sugar. Beat the eight yolks and the two whites of the eggs until they are light. Boil the milk; when boiling stir the chocolate and the sugar into it, and then put it into a clean pitcher. Place this in a pot of boiling water; stir one way gently all the time until it becomes a thick cream; when cold strain it and add the vanilla; place it in cups; beat the whites of the eggs to a stiff froth, and add the sugar to them; beat well, and place some of this frosting on the top of each custard. -Choice Receipts.

Chocolate Bavarian Cream

Whip one pint of cream to a stiff froth, laying it on a sieve; boil a pint of rich milk with a vanilla bean and two table-spoonfuls of sugar until it is well flavored; then take it off the fire and add half a box of Nelson's or Coxe's gelatine, soaked for an hour in half a cupful of water in a warm place near the range; when slightly cooled add two tablets of chocolate, soaked and smoothed. Stir in the eggs well beaten. When it has become quite cold, and begins to thicken, stir it without ceasing a few minutes, until it is very-smooth; then stir in the whipped cream lightly until it is well mixed. Put it into a mould or moulds, and set it on ice or in some cool place. - Mrs. Blair.

Chocolate Souffles

Three ounces of grated chocolate, one ounce of sugar, one ounce of butter, one ounce of flour, one gill of milk, yolks of three eggs, whites of four eggs. Butter and bind around a pint and a half souffle-tin a band of paper to form a wall above the tin, and confine the souffle as it rises. Butter also the interior of the tin.

Melt the butter in a small saucepan, stir into it the flour, and, adding the milk, stir all until boiling. When boiling take the saucepan from the fire, throw into it the chocolate and the sugar, and drop in the yolks of the eggs, one by one, stirring all meantime.

Whip the whites of the eggs to a stiff froth and stir this in also very lightly.

Pour the mixture into the souffle-tin, which should make it about two thirds full, and place the tin into a deep saucepan containing sufficient water to reach halfway up the sides of the form. Cover the saucepan, and drawing it aside from the fire allow the water to simmer therein for thirty minutes, keeping it all the time covered.

When steamed take the souffle from the saucepan, transfer it quickly to a silver souffle-dish, or fold round the tin in which it is prepared a napkin, and serve at once, carrying the dish upon a hot shovel if the dining-room be distant from the kitchen. - Matilda Lees Dods, of the South Kensington School of Cookery.