eam or soft boiled custard.

CHOCOLATE PUDDING.

Beat one-quarter of a pound of butter to a cream and stir in six egg
yolks, one at a time, then add a quarter of a pound of fine, sweet
chocolate grated, a cup of almonds blanched and chopped fine, six
tablespoonfuls of granulated sugar and one tablespoonful of citron cut
very fine, beat the six whites of eggs to a stiff froth and stir in at
the last. Pour into a mould and boil three-quarters of an hour and send
to the table hot with whipped cream poured around it, or any fine sauce
served in a sauceboat.

COTTAGE PUDDING.

One cup of granulated sugar, a cup and a half of flour sifted, half a
cup of milk, a heaping tablespoonful of butter, two eggs, whites and
yolks beaten separately, a teaspoonful of Cleveland's baking powder
mixed with the flour. Beat butter and sugar to a cream, add the
well-beaten yolks of the eggs, then add milk and flour alternately by
degrees, and the whites of eggs beaten to a stiff froth, stirred in at
the last. Bake half an hour. Serve hot with plenty of sauce.

CARAMEL CUSTARD BAKED.

A pint and a half of rich milk, a cup and a half of granulated sugar,
the fourth of a vanilla bean. Put the milk and vanilla bean cut small
into a double boiler over the fire. Melt the sugar without water in a
spider, stirring constantly until it is all dissolved and the syrup is a
rich golden brown. Do not let it get too dark or it will be bitter. When
the milk is at the boiling point stir in half the boiling syrup--if put
in too fast the milk will boil over. Let it cook until the sugar (if it
hardened as it touched the milk) dissolves. Have four eggs beaten very
light in a bowl, pour the milk over them, add a little salt, and if
vanilla bean is not used for flavoring, stir in extract of vanilla to
taste. Rinse a mould with cold water, pour the custard into it and set
it in a pan of hot water in the oven, bake from twenty to twenty-five
minutes and test with a knife. If it comes out clean it is done. Add
boiling water to the remainder of the syrup and let it cook gently until
it is the consistency of thick cream. Flavor with vanilla. Serve very
cold.

SOFT-BOILED CUSTARD.

Put a quart of rich milk in a double boiler over the fire with a third
of a vanilla bean, split in half, and sugar to taste. Beat the whites of
six eggs to a stiff froth, add three heaping teaspoonfuls of granulated
sugar, and when the milk comes to the boiling point drop the