Chocolate Pudding

1 quart milk. 4 tablespoons cornstarch. 3 tablespoons sugar. 2 1/2 tablespoons chocolate.

Scald milk in double boiler. Dissolve the cornstarch in a little scalded milk and before it thickens add the chocolate. Pour into individual cups and serve with cream.

Grace Corey.

Chocolate Bread Pudding

1 pint milk. 2 eggs. 1/2 cup sugar. 1/2 cup bread crumbs. 1 teaspoon vanilla. 3 tablespoons chocolate or cocoa (rounded). Salt.

Soak the bread in milk a few minutes; add sugar, vanilla, salt, chocolate and beaten yolks of eggs. Bake in a moderate oven one-half hour. Beat whites of eggs, add 2 tablespoons sugar and 1 teaspoon lemon extract. Spread over pudding and brown in quick oven. Serve either hot or cold.

Mrs. Chas. Ludlow.

Chocolate Rice

1 cup rice. 3 tablespoons cocoa. 2 quarts water. Salt.

Wash rice and put into boiling water. Add cocoa and salt. Let boil hard at first and then more slowly. Cook about 20 minutes. Mrs. W. F. Munroe.