Chocolate Candy

One cupful of molasses, two cupfuls of sugar, one cupful of milk,
one-half pound of good quality chocolate, a piece of butter half
the size of an egg.

Boil the milk and molasses together, scrape the chocolate fine,
and mix with just enough of the boiling milk and molasses to
moisten; rub it perfectly smooth, then, with the sugar,
stir into the boiling liquid; add the butter, and boil twenty minutes.

Try as molasses candy, and if it hardens, pour into a buttered dish.

Cut the same as nut candy.

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Chocolate Sauce

Put one pint of milk in the double-boiler, and on the fire.

Shave two ounces of good quality cooking chocolate, and put it in a
small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a moderate until smooth and glossy, and add to the hot milk.

Beat together for eight minutes the yolks of four eggs, three
tablespoonfuls of sugar, and a saltspoonful of salt, and then add one
gill of cold milk.

Pour the boiling milk on this, stirring well.

Return to the double-boiler, and cook for five minutes, stirring
all the time.

Pour into a cold bowl and set the bowl in cold water.

Stir for a few minutes, and then occasionally until the sauce is cold.

This sauce is nice for cold or hot cornstarch pudding, bread pudding,
cold cabinet pudding, snow pudding, etc.

It will also answer for a dessert.

Fill custard glasses with it, and serve the same as soft custard;
or have the glasses two-thirds full, and heap up with whipped cream.

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Snow Pudding

Put a pint of milk in the double-boiler and onto a moderate heat .

Mix three tablespoonfuls of cornstarch with a gill of milk and
one-third of a teaspoonful of salt.

Stir this into the milk when it boils.

Beat the whites of four eggs to a stiff froth, and then gradually
beat into them half a cupful of powdered sugar and one
teaspoonful of vanilla.

Add this to the cooking mixture, and beat vigorously for one minute.

Rinse a mould in cold water, and pouring the pudding into it,
set away to cool.

At serving-time turn out on a flat dish, and serve with chocolate sauce .

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Vanilla Cream Sauce

Beat to a cream three tablespoonfuls of butter, and
gradually beat into this two-thirds of a cupful of powdered sugar.

When this is light and creamy, add a teaspoonful of vanilla;
then gradually beat in two cupfuls of whipped cream.

Place the bowl in a pan of boiling water, and stir constantly for
three minutes.

Pour the sauce into a warm bowl, and serve.

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Egg Sauce

Beat the whites of two eggs to a stiff, dry froth; and beat into this,
a little at a time, one cupful of powdered sugar.

When smooth and light, add one teaspoonful of vanilla and the
yolks of two eggs.

Beat the mixture a little longer; then stir in one cupful of
whipped cream or three tablespoonfuls of milk.

Serve at once.

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Milton Pudding

Use one pint of stale bread broken in crumbs, one quart of milk,
two eggs, half a teaspoonful of salt, half a teaspoonful of ground
cinnamon, three tablespoonfuls of sugar and two ounces of
good quality cooking chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl, and
soak for two or three hours.

Beat together the eggs, sugar, and salt.

Mash the soaked bread with a spoon,
and add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for about
forty minutes.

Serve with an egg sauce or a vanilla cream sauce.

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Chocolate Meringue Pudding

For a small pudding use one pint of milk, two tablespoonfuls
and a half of cornstarch, one ounce of good quality cooking
chocolate, two eggs, five tablespoonfuls of powdered sugar,
one-fourth of a teaspoonful of salt, and half a teaspoonful of
vanilla extract.

Mix the cornstarch with one gill of the milk.

Put the remainder of the milk on to boil in the double-boiler.

Scrape the chocolate.

When the milk boils, add the cornstarch, salt, and chocolate,
and cook for ten minutes.

Beat the yolks of the eggs with three tablespoonfuls of sugar.

Pour the hot mixture on this, and beat well.

Turn into a pudding-dish that will hold about a quart, and bake
for twenty minutes in a moderate oven.

Beat the whites of the eggs to a stiff, dry froth, and gradually
beat in the remaining two tablespoonfuls of sugar and the vanilla.

Spread this on the pudding, and return to the oven.

Cook for fifteen minutes longer, but with the oven-door open.

Serve either cold or hot.

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