Hot Chocolate Pudding.
2 cupfuls stale-bread crumbs, 2 cupfuls milk scalded, 11 ounces chocolate, 1 cupful sugar, 1 egg, Dash salt, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Pour the hot milk, in which the chocolate has been melted, over the bread crumbs, add to it sugar and salt. Beat the yolk of egg till thick and lemon-colored, stir it in, add the vanilla, last of all the white of egg beaten to a stiff froth. Pour the mixture into buttered custard cups, set in a pan of boiling water, then in a moderate oven bake about half an hour. Serve hot with hard sauce.
Chocolate Tapioca.
1 cupful minute tapioca, 1 cupful sugar, 1 teaspoonful salt, 3 cupfuls milk, 1 ounce chocolate, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Soak the tapioca over night, scald the milk in a double boiler, add the tapioca, sugar, and melted chocolate, Cook half an hour, stirring frequent ly. When taken from the fire, add the vanilla, and pour into a mold Serve the pudding ice cold, with whipped cream or chilled custard.
• Baked Chocolate Custard.
2 cupfuls milk, 1 ounce chocolate, 2 eggs, cupful sugar, Dash salt, teaspoonful McIlhenny's Mexi can Vanilla, Melt the chocolate in a double boil er. Pour the milk in and let it come to the scalding point. Pour over the slightly beaten eggs and the sugar and salt, strain into a buttered mold or custard cups; set them in a pan of bot water and bake in a moderate oven until a knife can be put into the middle of the custard and come out clean. Serve ice cold.
Chocolate Spanish Cream.
1 tablespoonful granulated gela tin, 3 cupfuls milk, Whites 3 eggs, Yolks 3 eggs, i cupful sugar, Dash salt, 1 teaspoonful McIlhenny's Mexi can Vanilla, squares chocolate.
Melt the chocolate in a double boiler, add the sugar, and pour over it the scalded milk; beat till perfectly blended, then pour over the beaten egg yolks and back into the boiler, cooking till it thick-ens like cus tard. Remove from the stove, add the salt, vanilla, and whites of eggs beaten to a stiff froth. Turn into in dividual molds which have been dipped in cold water, and chill. Serve with a garnish of whipped cream.
Chocolate Charlotte.
I tablespoonful granulated gela tin, cupful cold water, cupful scalded cream, 11 squares chocolate, 3 tablespoonfuls hot water, cupful sugar, Whip 3 cupfuls cream, 1 teaspoonful McIlhenny's Mexi can Vanilla, 6 lady's fingers.
Melt the chocolate in a double boiler, add half the sugar, dilute with, boiling water, and put in the soaked gelatin. Stir till dissolved, add the scalded cream, and pour into a bowl; set in a pan of ice water and stir till it begins to thicken. Fold in the whip from the cream. Separate the lady's fingers and place them around the inside of a mold, crust side out. Turn in the chocolate mixture, and set it on ice. When very cold, turn out on a platter and garnish with whipped cream.
Chocolate Blancmange.
2 cupfuls scalded milk, 5 tablespoonfuls cornstarcb, cupful sugar, Dash salt, cupful cold milk, 11 squares chocolate, 3 tablespoonfuls hot water, Whites 3 eggs, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Mix the cornstarch, sugar, and salt in the cold milk, pour it into the scalded milk in a double boiler. Cook ten minutes, stirring constantly till it thickens, add the chocolate melted in the hot water, beat until smooth, add. the whites of the eggs beaten stiff and vanilla, pour into a mold, and chill. Serve with whipped cream.
Chocolate Pudding.
6 eggs, 1 cupful sugar, teaspoonful McIlhenny's Mexi can Vanilla, I pound Runkel's sweet chocolate grated, 1 cupful almonds chopped fine without blanching, 1 cupful sifted bread crumbs, 1 teaspoonful Calumet baking powder.
Beat until light and thick the yolks of eggs, sugar, vanilla, chocolate, al monds, bread crumbs, whites of eggs, and baking powder. Butter a pud ding form, turn into it the mixture, and bake in a moderate oven thirty to forty minutes. Serve with mer ingue sauce. To make meringue sauce, boil together / cupful sugar and / cupful water until the mixture forms a soft ball when dropped in cold water, then turn it slowly over the whites of 2 eggs. Beat well, and flavor with vanilla. Turn out the pudding, and pile the sauce around its base, completely encircling it, and decorate, if desired, with chocolate candies.