CHOCOLATE PUDDING

Reserve one gill of milk from a quart, and put the remainder on
the fire in a double-boiler. Mix three tablespoonfuls of cornstarch
with the cold milk.

Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt. Add this to the cornstarch and milk, and stir
into 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.