Hot Chocolate Pudding

Two ounces chocolate, one pint milk, one teacupful bread crumbs, two eggs, one-half teaspoonful salt, one-half cupful butter, melted; one cupful sugar, one-half cupful raisins, one-half cupful currants, one-eigth of a nutmeg, grated. Boil the chocolate, milk and salt together, and when smooth pour over the crumbs; let it stand one hour, then mash fine. Beat the eggs light, add them and the melted butter, and then the fruit, spices and sugar. Grease a pan, turn in the mixture, and steam one hour. Serve with cream or a pudding sauce. - Mrs. Jos. S. Amundsen, Williams, Ariz.

Chocolate Pudding

One pint bread crumbs, one quart of milk; scald together, add one tablespoon melted butter, one cup sugar, eight tablespoons grated chocolate; when cool, two well beaten eggs. Bake.

Sauce

One tablespoon butter and one cup sugar beaten to a cream; add vanilla and well beaten yolks of two eggs, whip in the whites. - Mrs. E. H. Ayer, Detroit, Mich.

Chocolate Pudding

Half a cup of tapioca, add boiling water, stir constantly until thick and clear. Stir in one-fourth cake of baker's chocolate and remove from the stove. Add one cup of sugar, half teaspoonful of salt, a teaspoonful of vanilla, and stiffly beaten whites of two eggs. Pour into individual cups with whipped cream and halves of English walnuts on each cup. - Miss Vienna Ogborne, Newcastle, Ind.

Chocolate Pudding

Two cups milk, two tablespoons grated chocolate, two tablespoons sugar, two tablespoons cornstarch, vanilla. Put milk and sugar in double boiler. Mix the other ingredients together and when the milk and sugar boil, pour the mixture in, stirring about four minutes. Remove and place in molds. Serve with whipped cream. - Mrs. A. F. Johnson, Williams, Ariz.