Duchess Pudding

1 cup scalded milk.

¾ cup soft bread crumbs.

½ cup grated cocoanut.

2 egg yolks.

½ cup cocoa ½ cup sugar.

1 teaspoon lemon juice.

2 egg whites.

¼ teaspoon salt.

Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, lemon juice and salt; beat well; add yolks of eggs slightly beaten, and cut and fold in the well-beaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Serve hot or cold.

Quince Pudding

6 quinces.

1 cup sugar.

¼ cup lemon juice.

5 egg yolks 1 cup cream 3 egg whites.

Wash quinces, cut in quarters, remove seeds and chop; add lemon juice. Beat yolks of eggs; add sugar and cream; when blended, add beaten whites and quince mixture. Pour into buttered pudding dish and bake until firm. Serve hot or cold.

Peach Pudding

1 cup flour.

2 cups fine bread crumbs ½ cup chopped nuts.

3 eggs.

2 tablespoons lemon juice.

1 cup sugar.

2 cups peaches ¼ teaspoon salt.

Mix all ingredients, beat well, pour into buttered dish, and steam two hours. Serve with cream.

Baked Chocolate Souffle

2 tablespoons butter 2 tablespoons flour ¾ cup milk ½ cup sugar ¼ teaspoon salt.

2 tablespoons hot water.

3 squares Lowney's Premium.

Chocolate yolks of 3 eggs whites of 3 eggs.

1 teaspoon vanilla.

Melt butter; add flour; when smooth, add milk; cook five minutes; add sugar and salt. Melt chocolate; add hot water and flour mixture; cook five minutes; cool; add yolks' of eggs beaten well; cut and fold in the well-beaten whites. Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce.

Chocolate Bread Pudding

¾ cup bread crumbs.

2 cups scalded milk.

3 squares Lowney's Premium.

Chocolate melted.

2 eggs.

¼ teaspoon salt ½ teaspoon vanilla ¼ cup cold milk.

¾ cup sugar.

Mix all ingredients in the order given. Pour into a buttered baking dish, set into a pan of hot water, and bake one hour in a moderate oven; stir twice during the baking to keep chocolate from rising to the top.

Chocolate Raisin Pudding

1½ cups fine cracker crumbs 2½ cups milk ⅓ cup molasses ¼ teaspoon salt.

1 egg.

1 cup seeded raisins ½ cup cocoa, or.

2 squares Lowney's Premium.

Chocolate melted.

Soak cracker crumbs in milk, add remaining ingredients, turn into a buttered pudding dish, and steam four hours. Serve either hot or cold with Cream Sauce.

Chocolate Balls

⅓ cup butter.

1 cup sugar cup milk.

2 squares Lowney's Premium.

Chocolate grated.

2¼ cups flour.

3 teaspoons baking powder.

4 egg whites.

¼ teaspoon salt.

Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; beat well, cut and fold in beaten whites of eggs. Pour into individual molds or popover cups and steam forty minutes. Serve with Chocolate Sauce.