nearly to the top of the cups. Bake in a moderate oven until firm in the
center. It will take about half an hour. Test by running a knife through
the center. If the custard is milky, it is not done. Serve very cold.


CHOCOLATE SOUFFLÉ

Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three
tablespoonfuls of sugar, one rounding tablespoonful of butter, two
tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the
butter to a soft cream, and beat the flour into it. Gradually pour the
hot milk on this, stirring all the time. Return to the fire and cook for
six minutes. Put the shaved chocolate, sugar, and two tablespoonfuls of
water in a small pan over a hot fire, and stir until smooth and glossy.
Stir this into the mixture in the double-boiler. Take from the fire and
add the yolks of the eggs, well beaten; then set away to cool. When cool
add the whites of the eggs, beaten to a stiff froth. Pour the batter
into a well-buttered earthen dish that will hold about a quart, and cook
in a moderate oven for twenty-two minutes. Serve immediately with
vanilla cream sauce.


CHOCOLATE PUDDING

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