Chocolate Pudding

One quart of milk, one cupful of sugar, four tablespoonfuls of corn starch, one-half cake of Baker's chocolate. Heat milk boiling hot, add sugar, corn starch, and chocolate, bring it to a boil, remove from fire. Serve cold with sweet cream and sugar. Flavor with vanilla.

Chocolate Pudding

One teacupful of grated chocolate, and one quart of new milk, boil together then set till cool. Beat well four eggs, reserving the whites of three, sweeten with a teacupful of sugar, and add a teaspoonful of vanilla. Bake in a pudding dish slowly. Beat the whites of the eggs with sugar and put over the top and slightly brown. Mrs. D. R. Johnston.

Chocolate Pudding

One quart of milk, four tablespoonfuls corn starch, yolks of two eggs, three tablespoonfuls grated chocolate, one cup sugar. Put the milk in a stew pan to boil, adding the chocolate, sugar and a pinch of salt. Mix the corn starch with cold milk, beat in the yolks of the eggs, and stir into the boiling milk. Let it boil five minutes, stirring often to prevent burning. Pour into a dish or mould to cool. Beat the whites of the eggs to a froth, add three tablespoons of sugar, flavor with vanilla. Pour over the pudding and serve cold, with sweetened cream flavored with vanilla. Grace F. Burrows.

Chocolate Pudding

Four cups milk, four tablespoonfuls flour, four tablespoonfuls sugar (or more), four tablespoonfuls chocolate, small lump of butter, salt, one teaspoon vanilla. Cook as follows: - Stir flour, sugar and chocolate dry, then mix very smooth by adding one cup of milk (gradually) stir this cold mixture into the other three cups of milk that have reached the boiling point, stir quickly while boiling and when thick add flavoring. Turn into moulds and serve cold with cream.

Mrs. Chas. E. Duvall.