For The Chocolate

One-half cupful of milk. One-half cupful of grated chocolate. Three table-spoonfuls of sugar. One table spoonful of vanilla. Two eggs (whites).

Place the milk and chocolate together in a small saucepan set in another containing hot water, and cook until the chocolate is smooth and thick - generally about live minutes - stirring all the time. Add the sugar, remove from the fire, stir until cooled and put in the vanilla. Spread the chocolate mixture carefully, a spoonful at a time, over the corn-starch in the dish. Beat the whites of the eggs stiff, add one table-spoonful of sugar and two or three drops of vanilla, spread this icing on top of the chocolate, and brown delicately in the oven.

This pudding should be in three layers when finished, first the corn-starch, then the chocolate, and then the browned whites of the eggs, which are called the meringue. It does not require sauce, and will be found a very dainty dessert by those who are fond of chocolate.

Orange Pudding

This pudding is to be served cold without sauce, and the following ingredients are sufficient for six persons.

Three oranges.

One-half a lemon (juice).

One pint of milk.

One table-spoonful of corn-starch.

One cupful of sugar.

Two eggs.

One-quarter tea-spoonful of salt.

Peel the oranges, removing all the tough white skin ; and cut them into pieces half the size of a nutmeg, taking out the tough portion in the center. Place the oranges in a pudding-dish, squeeze the lemon-juice over them, add half a cupful of the sugar, stir up, and let the whole stand while the rest of the pudding is being prepared. Beat the yolks of the eggs, stir in two tea-spoonfuls of milk, add the same quantity of milk to the corn-starch, and beat these two mixtures together. Heat the rest of the milk in a milk-boiler, and when boiling, add the eggs, corn-starch, etc. Cook five minutes, add the salt and the rest of the sugar, remove from the fire, and lay the mixture a spoonful at a time on top of the oranges in the dish. Beat the whites of the eggs stiff, add to them a table-spoonful of sugar, spread the icing on top of the pudding, and brown it delicately in the oven. This pudding should not be made over night, as the oranges would in that time give off too much of their juice.

Baked Lemon Pudding

One pint of milk.

Two eggs.

One lemon (juice, and half the rind).

One cupful of bread-crumbs.

One-quarter cupful of butter.

One-half cupful of sugar.

Soak the bread-crumbs in the milk for half an hour. Rub the butter and sugar to a cream, add the beaten yolks of the eggs, stir well, and put in the bread and milk, the lemon-juice and half the grated rind. Butter a pudding-dish, turn in the mixture, and bake slowly for twenty minutes. Beat the whites stiff, add to them one table-spoonful of sugar, spread them on top of the baked pudding, and brown the surface delicately. Serve cold without sauce.