Chocolate Custard

V. C. G

1 quart of milk, 4 eggs,

1 1/2 bars of chocolate, Sugar to taste.

Scald the milk and stir the chocolate in after it is grated. Beat the eggs and sugar together and stir into the milk', and let it cook till it is thick as boiled custard. Flavor with vanilla and pour into cups.

Serve cold with whipped cream.

Chocolate Eclairs

Mrs. Walter E. Addison

Make sponge cake and flavor with lemon, Make a filling of 1 quart of new milk, Yolks of 4 eggs.

Boil the milk and add the yolks with 4 tablespoons sugar. When the milk has boiled, pour it on the yolks, stirring rapidly all the time. After well mixed return to the fire. Make a paste of 3 spoons cornstarch and cold milk and stir into the custard. Cook till well thickened. Flavor with vanilla.

Put a layer of this custard between the layers of cake. Cover the top with an icing made of 3 tablespoons chocolate, 6 of sugar, 2 of sweet cream, and a little butter.

Chocolate Pudding

E. D. P

12 tablespoons of grated bread-crumbs, 6 tablespoons of grated vanilla chocolate,

1 cooking-spoon of butter, 1 quart of sweet milk, Yolks of 6 eggs.

Boil the milk and sweeten to the taste with granulated sugar; then add the butter to it while boiling. Cool and add the well-beaten yolks of eggs and grated chocolate. Bake for 1/2 hour.

Beat the whites to a stiff froth, adding, while beating, 2 tablespoons of pulverized sugar. Spread over the pudding and brown nicely. Eat with cream.

Steamed Chocolate Pudding

Mrs. James E. Clay

Boil 1 quart of morning's milk and pour over 1 pint sifted bread-crumbs, 1/4 pound grated chocolate, 1 cup of sugar, 1 cup of flour,

1 cup of butter,

2 teaspoons baking-powder,

1 cup of raisins cut and seeded,

1 cup of pecans, and

2 tablespoons vanilla.

Steam 2 hours and serve with a rich sauce. Nuts can be left out if desired. Pudding can be made several days before and steamed again when needed.

Cocoanut Pudding

1/4 pound of cocoanut, grated,

1/4 pound of sugar,

3 1/2 ounces of butter,

Whites of 6 eggs,

1/2 glass of wine and brandy, mixed.

Stir the butter and sugar to a cream. Stir the whites gradually. Then sprinkle cocoanut, stirring hard all the time. Serve with sauce.

Cottage Pudding

Mrs. Joseph H. Holt

3 eggs (3 whites, 2 yolks),

1 quart of flour,

1 pint of sugar,

1/2 pint of butter (heaping),

1 cup of new milk,

1 teaspoon of cream of tartar,

1/2 teaspoon of soda.

Beat whites of eggs to stiff froth. Season all with fresh lemon or whisky. Bake in buttered gem moulds and serve with rich sauce for cottage pudding.

Delicious Cream Pudding

Mrs. James E. Clay

5 eggs,

1 tablespoon butter,

1 large cup of cream,

1 full pint of sugar,

2 tablespoons flour, Season lightly with lemon.

Beat the yolks, saving the whites and half the sugar for the meringue. Add butter and sugar, then sift in flour, then lemon and cream. Pour in pudding-pan and bake. Add the meringue and brown slightly.