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402 DUMPLINGS AND PUDDINGS.

remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablespoonfuk of vanilla chocolate grated and dissolved in a little milk. Put in a mold, alternately the dark and light. Serve with whipped cream or boiled custard. This is more of a blanc mange than a pudding.

CHOCOLATE PUDDING. No. 2.

ONE quart of sweet milk, three-quarters of a cupful of grated choc- olate ; scald the milk and chocolate together ; when cool, add the yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake about twenty-five minutes. Beat the five whites of eggs to a stiff froth, adding four tablespoonfuls of fine sugar, spread evenly over the top and brown slightly in the oven.

CHOCOLATE PUDDING. No. 3.

ONE quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one table- spoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat up the four yolks and two whole eggs to- gether very light with the sugar. Put the milk on the range, and when it come to a perfect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla ; be sure it is sweet enough ; pour into a buttered dish ; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar and flavor with vanilla and use as a meringue.

CHOCOLATE PUDDING. No. 4.

HALF a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point ; remove the mixture from the range ; add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar ; stir constantly until thick ; remove from the fire and flavor with vanilla ; pour the mixture in a dish ; beat the whites of the three eggs to a stiff froth and add a little sugar ; cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.

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