f almonds
blanched and chopped fine. Have two eggs beaten light, remove the
saucepan from the fire, stir a little of the mixture into the eggs and
then turn that into the saucepan, stir well for a moment and pour it
into a pudding dish. Set the dish in a pan of hot water in the oven and
bake about twenty minutes, until firm in the center; test with a knife.
If it comes out clean the pudding is done; if it bakes too long it will
be watery. It may be eaten cold or hot. If served hot add a quarter of a
cup more bread crumbs.

FRIED BREAD.

Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have
some slices of home-made bread half an inch thick, cut off the crust
and soak the bread in the custard until all is absorbed, turning the
bread in it. Put some butter in a spider; when hot fry the bread a nice
brown on both sides. Arrange the slices nicely on a platter and serve
with or without a sauce.

CHOCOLATE CREAM.

Soak a third of a box of gelatine in a very little cold water. Put a cup
and a half of milk in a saucepan with four ounces of sweet, fine
chocolate grated, let it boil until dissolved and add a slightly heaping
tablespoonful of sugar. Take two-thirds of the soaked gelatine and put
into the chocolate when melted, cool the mixture and turn into a mould,
roll the mould from side to side in the hands until it is thoroughly
coated with the mixture about a finger thick. When cold, even off the
surface with a knife. Whip about half a pint of nice, rich cream,
sweeten with powdered sugar and flavor with vanilla. Melt the other
third of the soaked gelatine in a little boiling water and stir quickly
into the cream and fill the chocolate with it. Set on the ice. Serve
very cold.

CHOCOLATE CUSTARD.

Put a pint and a half of rich milk into a double boiler over the fire
with the third of a vanilla bean split and cut in small pieces, let it
come to a boil, and stir in two ounces of fine, sweet chocolate grated
and a lump of butter the size of a walnut. Let it boil for a few
moments, remove from the fire and beat very light four eggs, strain the
chocolate gradually over them, stirring all the time, add a little salt,
and sugar if necessary. Rinse a plain mould in cold water, pour the
custard into it, set the mould in a pan of hot water and bake
twenty-five minutes. Test with a knife. Too long cooking makes the
custard watery. It must be served ice cold and may be prepared the day
before. Serve with cr