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Chocolate Pudding.
Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three table spoons of cornstarch with the cold milk.
Beat two eggs with half a cupful of powdered sugar and halfa tea spoon 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 Cooking Chocolate, and put it into a small pan with four table spoons 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 table spoons of cornstarch.
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