Chocolate Pudding Supreme

2 squares chocolate or 1/2 cup ground chocolate. 1/2 cup sugar.

1/2 cup milk.

2 eggs beaten separately.

1 teaspoon vanilla.

Melt chocolate over hot water, add sugar and milk and cook in a double boiler until thick, then add beaten yolks and cook until mixture is very thick. Remove from the fire, add 1 teaspoonful of vanilla and fold in the stiffly beaten egg whites. Line a mold with waxed paper and cover the bottom with lady fingers; pour in a small portion of the chocolate mixture then line the sides with lady fingers. Pour in a layer of chocolate mixture, then a layer of lady fingers, lining the mold with a second row of lady fingers. Set aside for 8 or 10 hours to become firm. To serve turn out of mold and garnish with whipped cream, pressed through a pastry bag and serve with whipped cream, sweetened and flavored with chopped maraschino cherries.

Date Pudding

3/4 cup sugar. 2 eggs, separated.

1/4 cup sifted flour.

1 teaspoon baking powder.

1/4 cup milk.

1 cup dates, stoned and cut in thirds. 1 cup walnuts, chopped fine. 1 teaspoon vanilla.

Beat egg yolks; gradually add sugar then add milk. Sift remaining dry ingredients and combine mixtures. Add nuts, dates and vanilla. Fold in the stiffly beaten whites of eggs. Pour into a greased pudding dish, set in a pan of hot water and bake until firm in a moderate oven Serve cold with a custard sauce or whipped cream.

Thanksgiving Pudding

2 eggs.

1 cup soft bread crumbs.

1/2 cup sugar.

Grated rind and juice of lemon.

1/2 cup seeded raisins.

1/4 cup finely shaved citron. 2 cups milk.

Mix well and bake in a moderate oven until firm in the center. Cool slightly, then beat the whites of 2 eggs very stiff and add 4 tablespoons of sugar gradually, beating constantly. Spread the meringue on the pudding, sprinkle with granulated sugar. Put in a very slow oven to brown, about 8 minutes.

Fruit Pudding Supreme

Beat 3 eggs; add 1/2 cup sugar and 1 1/2. cups scalded milk. Butter a pudding dish and sprinkle with sugar. Decorate the bottom of the dish with halved blanched almonds. Cut stale cake in lengths the size of lady fingers; put a layer of cake on the bottom and sides of the dish; cover the bottom layer of cake with cooked, mashed fruit; add another layer of cake, then fruit until dish is filled. Pour over egg mixture, then set in a pan of boiling water and bake in a moderate oven until firm. When cold un-mold, and serve plain or with whipped cream.

Prune Pudding - Delmonico

1 cup cooked pitted prunes.

2 cups scalding milk.

4 level tablespoons corn starch.

1/2 cup sugar.

2 egg yolks.

1 teaspoon butter.

1 teaspoon vanilla. For meringue:

2 egg whites.

4 tablespoons sugar. 1/2 teaspoon vanilla.

Put prunes with a little juice in a pudding dish. Scald milk in a double boiler; mix sugar and corn starch until well blended; add to hot milk and cook 15 minutes. Pour over the beaten yolks of eggs and mix well. Turn the custard over the prunes. Beat the egg whites until stiff; beat in gradually 2 tablespoons of sugar; fold in remaining sugar; add vanilla. Spread on top of pudding and bake in a very moderate oven about 8 minutes. Serve hot or cold.