Chocolate Pudding

2 tablespoons cornstarch 2 tablespoons grated chocolate

1 pint milk 1/2 cup sugar

Dissolve the cornstarch in a little cold milk or water and add it to the pint of milk which has just been brought to a boil. Add the sugar and chocolate; boil until the mixture thickens; pour into wet molds and set aside to cool. At serving time turn from molds and serve with whipped cream or boiled custard sauce.

Cocoanut Cornstarch

1 cup shredded cocoanut 3 tablespoons sugar

2 tablespoons cornstarch

1 pint milk Whites of 3 eggs 1 teaspoon vanilla

Custard sauce

Mix the sugar and cornstarch in a double boiler; add the milk and stir over the fire until it thickens; then add the cocoanut and cook slowly for half an hour, stirring occasionally. Remove from the fire; add the stiffly beaten whites and the vanilla and pour into a wet mold. Turn from the mold when chilled and serve with custard sauce.

Cocoanut Junket

4 tablespoons shredded cocoanut

1 quart milk

2 tablespoons sugar

1 junket tablet

1 tablespoon cold water

2 teaspoons vanilla

Mix the cocoanut and milk and let them stand in a warm oven for half an hour. Add sugar; strain when dissolved, and add the tablet dissolved in the cold water. Add the flavoring; pour the junket into glasses and let stand in a warm place, until firm. Remove to cool place, and at serving time sprinkle with sugar and cocoanut. Serve with or without cream.

Mock Charlotte

Whites of 4 eggs

3 tablespoons cornstarch

1 cup boiling water

cup sugar

teaspoon vanilla

Custard sauce

Moisten the cornstarch with a little cold water; pour over it the boiling water and sugar and cook until the mixture begins to clarify. Pour while hot over the well-beaten whites of the eggs; mix and flavor and turn into a bowl that has been rinsed in cold water. At serving time turn out and pour custard around it.

Orange Pudding

2 oranges 1 pint milk cup sugar

Yolks of 2 eggs

1 tablespoon cornstarch

Whites of 2 eggs

2 tablespoons sugar

Slice the oranges into a pudding dish. Bring the milk to a boil and pour it on the egg which has been well beaten with the sugar and cornstarch. Boil until the mixture thickens; pour over the oranges; cover with a meringue made of the whites of eggs and the two tablespoons of sugar; brown quickly in the oven.

Blanc Mange

6 level tablespoons cornstarch cup cold milk ⅓ cup sugar

2 cups scalded milk

Pinch of salt

1 teaspoon vanilla

Stir the cornstarch and cold milk together, adding the sugar. Pour the scalded milk slowly over the first mixture and stir until it thickens. Cook in a double boiler for twelve minutes; pour into a wet mold and stand aside to cool. When ready to serve, turn from the mold and decorate with candied cherries or preserved fruit. Serve with cream and sugar or with boiled custard sauce.