Steamed Chocolate Pudding

1 egg.

1/2 cup sour cream 1/2 cup sugar 1/2 cup butter.

1/2 cup flour 4 tablespoons cocoa 1/2 teaspoon soda 1/2 teaspoon vanilla.

Steam one and one-half hours when in one mold; one hour if in two molds.

Mrs. James P. Grier.

Chocolate Plum Pudding

1 envelope Knox Sparkling Gelatine.

1 cup seeded raisins 3/4 cup dates.

1 cup cold water.

1 pint milk.

1 cup sugar.

1/2 squares chocolate.

1/2 teaspoon vanilla.

1/2 cup nuts 1/2 cup currants 3 egg whites Salt.

Soften gelatine in cold water ten minutes. Melt chocolate with part of the sugar; add a little milk, making a smooth paste. Put milk in double boiler. When hot, add melted chocolate, sugar, salt and soaked gelatine. Remove from fire; when mixture begins to thicken, add vanilla, fruit and nut meats, chopped, and lastly fold in beaten egg whites. Turn into wet mold decorated with whole nut meats and raisins. Chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened and flavored with vanilla, or with a currant jelly sauce.

Courtesy of Knox Gelatine Company.