Reserve one gill of milk from a quart, and put the remainder on
the fire in a double-boiler. Mix three tablespoonfuls of cornstarch
with the cold milk.
Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt. Add this to the cornstarch and milk, and stir
into the boiling milk, whipping well for a minute. Shave fine two
ounces of fine Chocolate,
and put it into a small pan with four tablespoonfuls of sugar
and two of boiling water.
Stir over a hot fire until charming and glossy; then beat into the
hot pudding. Cook the pudding in all ten minutes, counting
from the time the eggs and cornstarch are added. Serve cold
with powdered sugar and cream.
This pudding can be poured while hot into little cups which have
been rinsed in cold water. At serving time turn out on a flat dish,
making a circle, and fill the center of the dish with whipped cream flavored
with sugar and vanilla.
The eggs may be omitted, in which case use one more tablespoonful of cornstarch.
CHOCOLATE MERINGUE PUDDING
For a small pudding use one pint of milk, two tablespoonfuls and a half of
cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five
tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a
teaspoonful of vanilla extract.
Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to
boil in the double-boiler. Scrape the chocolate.
When the milk boils, add the cornstarch, salt, and chocolate, and cook for
ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.
Pour the hot mixture on this, and beat well. Turn into a pudding-dish that
will hold about a quart, and bake for twenty minutes in a moderate oven.
Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining
two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return
to the oven.
Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.
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