The New century cook book

Two heaping tablespoons butter creamed, add two tablespoons flour, one and one-half cups hot milk (poured on slowly); cook butter, flour and milk eight minutes in double boiler, add beaten yolks of five eggs, one-half teaspoon vanilla. To this add this chocolate mixture; three ounces melted chocolate, five tablespoons sugar, three tablespoons hot water and cook until smooth. Set away to cool; when cool add beaten whites of eggs and bake in buttered dish thirty minutes. Serve with one cup rich cream and two tablespoons powdered sugar, beaten with Dover egg beater. Notes. — Three squares Baker's chocolate equals three ounces. Pour part of mixture over eggs, not eggs over mixture. Put whites in just before baking. Moderate oven. Mrs. Isaac G. Lombard. Chocolate Pudding. Boil one quart of milk. Add a teacup of butter, one of sugar, three ounces of grated chocolate. When cool, add the yolks of four eggs; beat well; put in a dish lined with stale cake. Bake and then cover with meringue and brown. Chocolate Icing. — Whites of three eggs; beaten stiff; one and one-half cups powdered sugar; six tablespoons grated chocolate; two teaspoons vanilla. Mrs. George Metcalf. Chocolate Pudding. This is a favorite pudding with children, and is equally well liked by those of larger growth. Half a cake of chocolate broken in one quart of milk — remove from the fire, strain and then return to the range. Add four tablespoonfuls of corn starch, mixed with the yolks of three eggs, and one cup and half of sugar; stir constantly until thick; remove from the fire, and flavor with vanilla; pour the mixture in a baking dish; beat the whites of the three eggs to a stiff froth and add a little sugar, cover the top of the pudding with meringue, and set in the oven until a light brown. Serve cold. Mrs. H. E. Ford. New Century Cook Book. Chocolate Pudding. One pint milk, two eggs, one-half cup grated chocolate, three-fourths cup sugar, one and one-half tablespoon of corn starch; heat milk in farina kettle; mix all together, except whites of eggs and stir in milk till smooth and thick; turn in a dish and spread whites of egg on top; brown lightly. Mrs. A. W. Martin. Black Pudding. One teacup molasses, one of butter, one of sugar, two of flour, one of sour milk, four eggs, one nutmeg, one teaspoon soda. Mix butter and sugar to a cream, add eggs well beaten, then the molasses, nutmeg, flour and sour milk; last, soda dissolved in a little warm water. Steam three hours. (May be made Saturday and heated over for Sunday dinner. ) Sauce. — One-half cup butter, and one of sugar worked to a cream thoroughly; put a teacup and a half of water in a sauce pan; when it boils thicken to the consistency of cream; take from fire and stir rapidly into it the butter and sugar. It will be like white foam. Flavor to taste. N. C. F. Apple Pudding. Fill a buttered baking dish with sliced apples, cover with sugar and season with nutmeg as for apple pie, add enough water to make juicy, pour over them, a batter made of one tablespoon butter, one-half cup sweet milk, one cup flour, one teaspoon baking powder. Bake until brown. Serve with cream and sugar or liquid sauce. Peaches and other fruit are nice in this way. Mrs. D. H. Lam eeeson. Snow Pudding.