rs and on
top of cake White Mountain Cream sprinkled with almonds.--_From Boston
Cooking School Cook Book--Fannie Merritt Farmer._

MRS. ARMSTRONG'S CHOCOLATE PUDDING

Soften three cups of stale bread in an equal quantity of milk. Melt two
squares of Walter Baker & Co.'s Chocolate over hot water and mix with
half a cup of sugar, a little salt, three beaten eggs and half a
teaspoonful of vanilla. Mix this thoroughly with the bread and place in
well-buttered custard-cups. Steam about half an hour (according to size)
and serve in the cups or turned out on warm plate.--_Mrs. Helen
Armstrong._

MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-fourth of a cupful of
cold water. Whip one pint of cream to a froth and put it in a bowl,
which should be placed in a pan of ice water. Put an ounce of Walter
Baker & Co.'s Chocolate in a small pan with two tablespoonfuls of sugar
and one of boiling water, and stir over the hot fire until smooth and
glossy. Add to this a gill of hot milk and the soaked gelatine, and stir
until the gelatine is dissolved. Sprinkle a generous half cupful of
powdered sugar over the cream. Now add the chocolate and gelatine
mixture and stir gently until it begins to thicken. Line a quart
charlotte mould with lady fingers, and when the cream is so thick that
it will just pour, turn it gently into the mould. Place the charlotte in
a cold place for an hour or more, and at serving time turn out on a flat
dish.--_Mrs. Helen Armstrong._

CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES

Dissolve in a quart of water three tablespoonfuls of grated chocolate;
let come to a boil; simmer ten minutes; add a cup of sugar and a box of
gelatine (that has been softened in a cup of water) and strain through a
jelly bag or two thicknesses of cheese-cloth. When almost cold, add a
dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk
well; add half a pound of crystallized green gages cut into small
pieces; pour into a pretty mould, and when cold serve with whipped
cream.

MRS. BEDFORD'S CHOCOLATE CRULLERS

Cream two tablespoonfuls of butter and one-half of a cupful of sugar;
gradually add the beaten yolks of three eggs and one and one-half
cupfuls more of sugar, one cupful of sour milk, one teaspoonful of
vanilla, two ounces of chocolate grated and melted over hot water,
one-third of a teaspoonful of soda dissolved in one-half of a
teaspoonful of boiling water,