RECEIPTS. 109 



When it is inconvenient to use cream 

 the meringue will suffice as a sauce. If a 

 strong flavor of chocolate be liked use 

 two ounces instead of one. Maria Par- 

 loa. 



Chocolate Pudding (3). 



One pint of rich milk ; two tablespoon- 

 fuls of corn-starch ; one scant half cup of 

 sugar ; whites of four eggs ; a little salt ; 

 flavoring ; beat the eggs to a stiff froth ; 

 dissolve the corn-starch in a little of the 

 milk ; stir the sugar into the remainder of 

 the milk, which place on the fire ; when 

 it begins to boil add the dissolved corn- 

 starch ; stir constantly for a few minutes, 

 when it will become a smooth paste ; now 

 stir in the beaten whites of the eggs, and 

 let it remain a little longer to cook the 

 eggs ; flavor the whole with vanilla ; now 

 take out a third of the pudding, flavor the 

 remainder in the kettle with a bar of choco- 

 late, softened, mashed, and dissolved with 



