110 RECEIPTS. 



a little milk ; put half the chocolate pud- 

 ding in the bottom of a mould (which has 

 been wet with water) ; smooth the top ; 

 next make a layer with the white pudding 

 (the third taken out) ; smooth it also ; 

 next the remainder of the chocolate pud- 

 ding. 



Serve with whipped cream, or a boiled 

 custard, made with the yolks of the eggs 

 and flavored with vanilla. Mrs. Mary 

 F. Henderson. 



Chocolate Pudding (4). 

 One quart milk ; three ounces grated 

 vanilla chocolate ; three tablespoonfuls of 

 corn starch ; two eggs ; half a cup pulver- 

 ized sugar : boil the milk ; stir in the 

 chocolate, starch, sugar, and beaten yolks 

 of the eggs ; bake ; when the pudding is 

 cold beat the whites of the two eggs to a 

 froth ; stir in half a cup of pulverized 

 sugar ; place this frosting on the pudding 

 and serve. Choice Receipts. 



