Chocolate Souffle.
1 cupful stale-bread crumbs, 9 cupfuls scalded milk, 1 square Bunkers Chocolate, / cupful sugar, 1 egg, Dash salt, / teaspoonful Mcllhenny's Mexi can Vanilla.
Pour the milk over the crumbs and allow them to swell half an hour. Melt the chocolate in a bowl in the mouth of a boiling kettle, add to the sugar, and scrape it into the soaked bread, beating well. Add the salt, vanilla, and egg slightly beaten. Turn into a buttered dish and bake three quarters of an hour. Serve hot.
Jam Pudding.
Stale bread, 2 cupfuls milk, / cupful sugar, Salt, 1 egg.
Cut stale bread in slices, remove crusts, spread with butter or cream, and quince or plum jelly; put to gether like sandwiches. Place in a baking dish in layers. Pour over a custard of milk, egg, sugar, and a little salt. Bake, covered, half an hour; then uncover, and brown. Serve warm or cold, with cream.
Caramel Pudding.
2 cupfuls bread crumbs, 1/. cupfuls milk, 2 tablespoonfuls butter, 3 eggs, 1 cupful sugar, 1 tablespoonful caramel.
Mix together, and add whites ol eggs beaten with tablespoonful sugat just before pouring into mold. Stearn three hours in a buttered mold Serve with apple jelly and caramel sauce.
Apricot Pudding.
1 cupful stale-bread crumbs, 1 cupful fresh or preserved apri cots cut in dice, / cupful sugar, cupful butter, / cupful water, / cupful apricot sirup.
Butter a baking dish; cover the bottom with layer of crumbs, over it place the fruit; cover with crumbs, dot with bits of butter, then apri cots, and so on, until the dish is full. The upper layer should be of crumbs, covered thickly with bits of butter. Pour over a portion of. the liquid, or add it in mixing the pudding; place in a pan of water, and bake half an hour; take from the water, and finish baking fifteen or twenty minutes. Serve with cream or apricot sauce.
Brown-Bread Pudding.
1 cupful brown-bread crumbs, 2 cupfuls milk, 3 eggs, 2 tablespoonfuls maple sugar.
Soak the crumbs in / cupful milk fifteen minutes; make a custard of the remainder of the milk, eggs, and sugar; pour it hot over the crumbs; beat the whites of 2 eggs, with 1 ta blespoonful sugar and 1 or 9 table spoonfuls thick cream; stir lightly into the custard. Bake half an hour
in a moderate oven; eat with cream.
Cocoanut Pudding.
2 cupfuls scalded milk, 3 eggs, 1 tablespoonful cornstarch, 1 tablespoonful sugar, / cupful grated cocoanut, 2 tablespoonfuls powdered sugar.
Cut stale bread in slices, spread with butter and honey, and cover with grated cocoanut. Line a baking dish with the sandwiches. Pour over a custard made with milk, eggs, corn starch, sugar, grated cocoanut, and a little salt. Bake in a moderate oven half or three quarters of an hour. Cover with a meringue of the whites of 3 eggs and powdered sugar. Brown delicately. Serve with cream.
Chocolate Whips.
3 eggs, 2 tablespoonfuls sugar, 1 tablespoonful Runkel's Choco late grated, 1 tablespoonful sugar, 1 tablespoonful hot water, 2 cupfuls milk.
Beat the yolks of the eggs and sug ar till light. Dissolve sugar and chocolate in hot water; when dis solved, add slowly milk heated to boiling; pour this mixture over the beaten eggs and sugar, and cook in double boiler, stirring constantly until it thickens. When cool, flavor with McIlhenny's Vanilla and place on ice. When ready to serve, half fill small punch glasses with the custard and whipped cream, sweetened and flavored, over it.
Sponge Cake a la Chantilly.
1 stale sponge cake, 2 cupfuls fresh or canned fruit, 1 cupful cream, 9 tablespoonfuls powdered sugar, teaspoonful McIlhenny's ean Vanilla.
From the top of a stale sponge cake cut a thin slice. Remove the in side, leaving a wall one and half inches thick. Into this put any fresh fruit sprinkled with sugar, or canned fruit from which the bulk of the juice has been drained. Beat the cream till thick. Add the sugar and vanil la, and pour over the cake just be fore serving. Save the inside of the loaf; it may be utilized in various ways.