Berkshire Cornstarch Pudding

2 squares Baker's chocolate 2 cups milk cup sugar.

3 tablespoons cornstarch teaspoon salt cup milk.

1/2 teaspoon vanilla.

Put chocolate and two cups milk in double boiler. Mix sugar, cornstarch and salt and when well blended, pour on gradually one-fourth cup milk. Add to milk which has scalded with chocolate and cook fifteen minutes, stirring constantly until mixture thickens and afterwards occasionally. Add flavoring and turn into a serving dish. Chill and serve with or without sugar and-cream.

Jordan Pudding

2 cups boiling water 3/4 cup sugar teaspoon salt.

5 tablespoons cornstarch cup cold water Whites 2 eggs.

1/3 cup lemon juice.

Add sugar and salt to boiling water. Dilute cornstarch with cold water and combine mixtures. Bring to the boiling point, stirring constantly, and let boil five minutes; then add whites of eggs, beaten until stiff, and lemon juice. Turn into a mould, first dipped in cold water, and chill.

Remove from mould and serve with Custard Sauce.

Prune Pudding

pound prunes 1/2 cup sugar.

Whites 4 eggs.

Wash and pick over prunes. Put in a saucepan, cover with cold water and soak two hours. Cook in same water until soft, when water should be nearly evaporated. Remove stones and cut prunes in small pieces; then sprinkle with sugar. Beat whites of eggs until stiff and add prunes gradually. Pour into a slightly buttered pudding dish and bake in a moderate oven twenty-five minutes. Chill and serve with Custard Sauce or whipped cream, sweetened and flavored.

Lemon Jelly

1 1/2 cups cold water 1 cup sugar 4 cloves.

1/2-inch piece stick cinnamon.

1 tablespoon granulated gelatine.

2 tablespoons cold water 1/2 cup lemon juice Few grains salt.

Put water, sugar, cloves and cinnamon in saucepan, place on range, stir until sugar has dissolved and bring to boiling point. Add gelatine which has soaked in cold water five minutes. Stir until gelatine has dissolved; then add lemon juice and salt. Strain into a mould, first dipped in cold water, and chill thoroughly.

Pineapple Jelly

2 cups boiling water 1/2 cup sugar.

1 cup pineapple juice.

3 tablespoons lemon juice.

2 tablespoons granulated gelatine 2 tablespoons cold water 1 1/2 cups pineapple cubes.

Pour water over sugar and when sugar has dissolved, add gelatine soaked in cold water five minutes; then add juice drained from canned pineapple and lemon juice and strain. When mixture begins to thicken, add canned pineapple, cut in one-half-inch cubes. Turn into a mould, first dipped in cold water, and chili thoroughly.

Keswick Pudding

cup sugar 1 cup boiling water Yolks 3 eggs cup sugar.

Few grains salt.

1 tablespoons granulated gelatine 1/2 cup cold water.

1/2 cup lemon juice.

Dissolve sugar in water and again bring to the boiling point. Beat yolks of eggs slightly and add sugar and salt. Pour on gradually the boiling syrup and cook, stirring constantly, until mixture thickens; then add gelatine, soaked in cold water, and lemon juice. Strain, set in ice water and stir until mixture begins to thicken. Turn into a mould, first dipped in cold water. Remove from mould and garnish with whipped cream, sweetened and flavored with vanilla.

Coffee Sponge

2 tablespoons granulated gelatine cup cold water.

2 cups strong boiled coffee 1 cup sugar Whites 3 eggs.

Soak gelatine in cold water and add to hot coffee; then add sugar. Strain into pan, set in larger pan of ice water, cool slightly, then beat, using a wire whisk, until quite stiff. Add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape. Turn into a mould, first dipped in cold water. Chill thoroughly, remove from mould and serve with sugar and thin cream.

Cherry Moss

1 tablespoon granulated gelatine cup cold water cup boiling water.

1 1/2 cups dark red canned cherries 1/2 cup cherry juice Whites 2 eggs.

Few grains salt.

Soak gelatine in cold water, dissolve in boiling water and add cherries (stoned and cut in halves) and cherry juice. When mixture begins to thicken, add whites of eggs, beaten until stiff, and salt. Turn into a slightly oiled mould and chill. Remove from mould to serving dish and garnish with whipped cream (sweetened and flavored with vanilla) and sprinkle with Jordan almonds, blanched, shredded and roasted, or chopped pistachio nut meats.