it is not done. Serve very cold.

CHOCOLATE SOUFFLE

Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three
tablespoonfuls of sugar, one rounding tablespoonful of butter, two
tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the
butter to a soft cream, and beat the flour into it. Gradually pour the
hot milk on this, stirring all the time. Return to the fire and cook for
six minutes. Put the shaved chocolate, sugar, and two tablespoonfuls of
water in a small pan over a hot fire, and stir until smooth and glossy.
Stir this into the mixture in the double-boiler. Take from the fire and
add the yolks of the eggs, well beaten; then set away to cool. When cool
add the whites of the eggs, beaten to a stiff froth. Pour the batter
into a well-buttered earthen dish that will hold about a quart, and cook
in a moderate oven for twenty-two minutes. Serve immediately with
vanilla cream sauce.

CHOCOLATE PUDDING

Reserve one gill of milk from a quart, and put the remainder on the fire
in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold
milk. Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt. Add this to the cornstarch and milk, and stir into
the boiling milk, beating well for a minute. Shave fine two ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small
pan with four tablespoonfuls of sugar and two of boiling water. Stir
over a hot fire until smooth and glossy; then beat into the hot pudding.
Cook the pudding in all ten minutes, counting from the time the eggs and
cornstarch are added. Serve cold with powdered sugar and cream. This
pudding can be poured while hot into little cups which have been rinsed
in cold water. At serving time turn out on a flat dish, making a circle,
and fill the center of the dish with whipped cream flavored with sugar
and vanilla.

The eggs may be omitted, in which case use one more tablespoonful of
cornstarch.

CHOCOLATE MERINGUE PUDDING

For a small pudding use one pint of milk, two tablespoonfuls and a half
of cornstarch, one ounce of Walter Baker & Co.'s 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, a