108 RECEIPTS. 



two hours; then mash the bread fine by 

 pressing it with a spoon against the side 

 of the bowl. Put the chocolate, three 

 tablespoonfuls of the granulated sugar and 

 one tablespoonful of boiling water in a 

 small stewpan, and stir over a hot fire 

 until the liquid becomes smooth and glossy ; 

 now take from the fire and add a few 

 spoonfuls of bread and milk. Stir until 

 the mixture is thin and smooth ; then add 

 it to the bread and milk. 



Beat the yolks and one white of the egg 

 with the remainder of the granulated sugar ; 

 add this mixture and the salt to the bread 

 and milk ; pour into a pudding-dish and 

 bake in a slow oven for forty minutes. 



Now beat the three remaining whites to 

 a stiff, dry froth, and, with a spoon, beat 

 into them three tablespoonfuls of pow- 

 dered sugar and the vanilla. Spread this 

 meringue over the pudding and cook for a 

 quarter of an hour longer with the oven 

 door open. Serve with whipped cream. 



