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Classic
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page 358
CHOCOLATE PUDDING. No. 2.
One quart of sweet milk, three-quarters of a cupful of grated chocolate; 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 tablespoonful vanilla, sugar to
make very sweet. Separate the yolks and whites of four eggs, beat up the four
yolks and two whole eggs together very light with the sugar. Put the milk on the
range, and when it comes 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 corn-starch 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.
TAPIOCA PUDDING.
Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a
cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the
tapioca, and let it stew gently in the milk on the back part of the stove for a
quarter of an hour, occasionally stirring it; then let it cool; mix with it the
butter, sugar and eggs, which should be well beaten, and flavor with either of
the above ingredients. Butter a dish, put in the pudding, and bake in a moderate
oven for an hour. If the pudding is boiled, add a little more tapioca, and boil
it in a buttered basin one and a half hours.
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