the boiling milk, beating well for a minute. Shave fine two ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small
pan with four tablespoonfuls of sugar and two of boiling water. Stir
over a hot fire until smooth and glossy; then beat into the hot pudding.
Cook the pudding in all ten minutes, counting from the time the eggs and
cornstarch are added. Serve cold with powdered sugar and cream. This
pudding can be poured while hot into little cups which have been rinsed
in cold water. At serving time turn out on a flat dish, making a circle,
and fill the center of the dish with whipped cream flavored with sugar
and vanilla.

The eggs may be omitted, in which case use one more tablespoonful of
cornstarch.


CHOCOLATE MERINGUE PUDDING

For a small pudding use one pint of milk, two tablespoonfuls and a half
of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs,
five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of
salt, and half a teaspoonful of vanilla extract.

Mix the cornstarch with one gill of the milk. Put the remainder of the
milk on to boil in the double-boiler. Scrape the chocolate. When the
milk boils, add the cornstarch, salt, and chocolate, and cook for ten
minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.
Pour the hot mixture on this, and beat well. Turn into a pudding-dish
that will hold about a quart, and bake for twenty minutes in a moderate
oven.