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.
The eggs may be omitted, in which case use one more tablespoonful of
cornstarch.
