The Pattern cook-book

Place the corn-starch in two table-spoonfuls of the milk and dissolve it ; place the yolks of the eggs also in two table-spoonfuls of the milk, and beat them thin with a fork ; then place the two mixtures together. Put the rest of the milk on the fire in a double-boiler, and when it boils, turn in the grated chocolate, stir well, and let it boil five minutes or until the chocolate is perfectly dissolved. Remove the liquid from the fire, and strain it through a fine wire strainer ; then return it to the kettle or boiler, and when it boils again, stir into it the mixture of corn-starch and egg. Add the salt and sugar, stir often and let the whole cook six or eight minutes. Turn the pudding into a pudding-dish, and add the vanilla. Beat the whites of the eggs stiff, add one large tablespoonful of sugar, lay the froth on top of the pudding, and brown delicately. The above quantity is enough for six persons. The pudding is eaten cold, without sauce. MINUTE PUDDING. One quart of milk. One pint of flour. One tea-spoonful of salt. One tea-spoonful of butter. Two eggs. t Beat the eggs well, and add the flour and enough of the milk to make all smooth. Place the rest of the milk on the fire in a double-boiler, and when scalding hot, stir in the mixture of flour and egg. Cook ten minutes, add the salt and butter, and serve at once with NUTMEG SAUCE. One pint of milk. One-half cupful of sugar. Nutmeg to taste. Place the sugar and milk together and sift into them sufflcient nutmeg to flavor. SWEDISH PUDDING. This pudding is to be served hot. For five persons allow Two cupfuls of flour One-half cupful of butter. One-half cupful of sugar. One-half tea-spoonful of salt. Four eggs. Rub the butter and sugar to a cream, and add the yolks of the eggs, well beaten, then the salt and flour and lastly the beaten whites. Butter five tea-cups, and pour the batter into them, filling the cups but half full. Place the cups in a steamer over a kettle of boiling water, and Steam them thirty minutes, by which time the batter will fill the cups. Turn the puddings out upon a hot platter, and pour around them a clear BRANDY SAUCE. Two table-spoonfuls of butter. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water. One egg (white). One-half cupful of powdered sugar. Beat the butter to a cream, gradually add the sugar, and beat until white and light ; then add the white, beaten to a stiff froth, and stir well. When ready to serve, add the brandy and the water, stand the bowl containing the sauce in a basin of boiling water on the fire, and stir until the sauce is light and foamy. It is then ready to use. TIPSY PUDDING. This may be made of any dry cake, sponge-cake being preferred. The following recipe is calculated for six persons. Saturate six slices of sponge cake with sherry, taking care the cake is not soaked enough to fall to pieces. Place the cake in the serving dish, and pour over it the following SOFT CUSTARD. One pint of milk. Three eggs (yolks). One-half teaspoon ful of salt. Two table-spoonfuls of sugar. Beat the yolks well, and add to them half a cupful of PUDDINGS. ^g