SNOW PUDDING

Put a pint of milk in the double-boiler and on the fire. Mix three
tablespoonfuls of cornstarch with a gill of milk and one-third of a
teaspoonful of salt. Stir this into the milk when it boils. Beat the
whites of four eggs to a stiff froth, and then gradually beat into them
half a cupful of powdered sugar and one teaspoonful of vanilla. Add this
to the cooking mixture, and beat vigorously for one minute. Rinse a
mould in cold water, and pouring the pudding into it, set away to cool.
At serving-time turn out on a flat dish, and serve with chocolate sauce.


CHOCOLATE SAUCE

Put one pint of milk in the double-boiler, and on the fire. Shave two
ounces of Walter Baker and Co.'s Chocolate, and put it in a small pan
with four tablespoonfuls of sugar and two of boiling water. Stir over
the fire until smooth and glossy, and add to the hot milk. Beat together
for eight minutes the yolks of four eggs, three tablespoonfuls of sugar,
and a saltspoonful of salt, and then add one gill of cold milk.

Pour the boiling milk on this, stirring well. Return to the
double-boiler, and cook for five minutes, stirring all the time. Pour
into a cold bowl and set the bowl in cold water. Stir for a few minutes,
and then occasionally until the sauce is cold.

This sauce is nice for cold or hot cornstarch pudding, bread pudding,
cold cabinet pudding, snow pudding, etc. It will also answer for a