1. Scrape very fine two ounces of vanilla chocolate, put it into a pan, pouring over it one quart new milk, stirring it until it boils, and adding by degrees four ounces of sugar, milling the chocolate until it is smooth and light; then pour out to cool; beat eight eggs to a froth, and mix with the chocolate; pour into a buttered dish, and bake three-quarters of an hour. Serve cold with sifted sugar over it.

2. One-quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one table-spoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar, and flavor with vanilla, and use as a meringue.

3. One quart of milk, twelve tablespoonfuls of bread crumbs, eight tablespoonfuls of chocolate, yolks of four eggs. Put the milk and bread crumbs on the fire; let them get moderately warm; beat sugar, yolks, and chocolate, and stir them into the milk; one tablespoonful of corn starch; let it get boiling hot, then turn into a dish with the whites beaten, with sugar on top, and bake a light brown.

4. Make a corn starch pudding with a quart of milk, three tablespoonfuls of corn starch, and three tablespoonfuls of sugar. When done remove about half, and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and two ounces of vanilla chocolate. Put in a mold, alternating the dark and light, and serve with whipped cream or boiled custard.