Chocolate Pudding

Put in a doubleboiler a large pint of milk and add three tablespoons of grated chocolate. Heat and then add two tablespoons of cornstarch which you have blended with a little cold milk. Have ready a dish for baking puddings. Take the milk mixture from the fire, stir in the yolks of four eggs beaten into a cup of sugar, a teaspoon of vanilla, and half a teaspoon of salt. Pour all in the baking dish, set in a pan of hot water and then in the oven. Bake until the eggs are set and the pudding stiff. Beat stiff the whites of the four eggs, add a cup of sugar and a little vanilla, spread over the top of the pudding and brown in a moderate oven.

Cornstarch Pudding

Salt to taste a quart of milk. Add three well beaten eggs. Dissolve in some of the milk three tablespoons of cornstarch, stirring it smooth. Put the milk in a saucepan, stir constantly, and when near boiling add the dissolved cornstarch. Stir hard, and boil four minutes. Wet a quart pan or teacups with cold water, pour the pudding in to harden. When perfectly cold turn it out, and serve with a cold boiled custard flavored with vanilla for a sauce.

Cornstarch BlancaMange With Fruit

Put a quart of milk in a doubleboiler and heat, keeping onehalf a cup from the quart. Take half a cup of sugar, four tablespoons (or quarter of a cup) of cornstarch, a pinch of salt and wet with the half a cup of milk you reserved. When the milk in the doubleboiler boils, stir in the sugar mixture and stir till all is cooked smooth and the cornstarch thickens the milk. Beat to a froth the whites of two eggs, and as you take from the fire stir them in the blanchmange. Set to become a little cool. In the serving dish put a layer of preserved fruit. Pour the cooled blanchmange over. Set away to chill, and serve with cream.

Cream Puffs Early Summer Fruit Pudding

Cream Puffs

Melt half a teacup of butter in a teacup of boiling water with a pinch of salt. When thoroughly melted and boiling, pour it gradually over one rounded cup of flour, stirring rapidly until smoothly mixed. When cool add four beaten eggs. Beat smooth till free from lumps. Drop a tablespoon of the batter on buttered tins and bake from thirty to forty minutes in a moderate oven. Put the puffs close together, so they will not spread out.

Cream For The Puffs

For the cream mix together one teacup of cream and half a teacup of boiling water. When boiling stir in half a teacup of sugar. Beat three eggs into one tablespoon of flour. Pour the boiling cream and sugar gradually over the eggs, stirring hard. This done, set the saucepan in another of hot water, stir constantly and let the cream gradually thicken rather thick. Flavor it with vanilla extract

When the puffs are cool cut each puff near the top with a sharp knife, and cut enough to admit a teaspoon. With a 6poon put the cream in each puff.

Currant Shortcake

Sift one teaspoon of salt, three teaspoons of baking powder and one quart of flour; then rub into it four tablespoons of butter. Add enough sweet milk to work into a soft dough. Divide into two parts, and pat out so as to fit two oblong pans and bake in hot oven. When done, split and spread with butter. Have ready one quart of currants stripped from stems. Put in a bowl and add one pint of sugar and crush. Spread between the layers of the shortcake. Sift pulverized sugar over the top and arrange stems of red and white currants on top and stemmed currants about the base.

One seldom sees currants served except when converted into jam, but a currant shortcake is as delicious as the famous and favored strawberry. When stripped from the stem and heaped in a crystal glass and served accompanied with pulverized sugar, they make one of the most appetizing fruit dishes to serve for breakfast. [See illustration, Plate XXIIL]

Baked Custard

Stir into a quart of milk four heaping tablespoons of sugar. Put in a saucepan and let come to boil. When cooled, pour over six wellbeaten eggs, stirring constantly. Pour the mixture into a deep earthenware bowl, and grate nutmeg thickly over the top. Set the bowl in a pan of warm water. Put in a moderate oven. Set a pan of warm water in the upper oven above it, and bake until a thin knife thrust into the custard will come out without the custard sticking to it.

In making puddings or custards, boiling the milk before adding other ingredients will prevent the dish being watery. While nutmeg is valuable as a flavoring, it is not generally known that it is also an opiate, and in large quantities poisonous.

Boiled Custard

Beat very light five or six eggs with one teaspoon of cornstarch. Mix this into one quart of milk, keeping out two whites. Sweeten with four tablespoons of sugar. Pour into a granite or porcelainlined saucepan. Set the saucepan in another holding warm water. Let the water gradually come to boil, and boil slowly. Stir constantly to prevent the egg from curdling. When creamy thick, take from the fire and flavor with extract of vanilla or lemon. Beat the whites of the two eggs to a stiff froth. Turn them over lightly in the hot custard with a silver fork. Prepare this in the dish it is to be served in. If boiled custard is required for a sauce, leave in the whites, and use two eggs to a pint of milk.