e it thin, and pour it
over the apples; bake one hour. This is good hot, with butter and
sugar, or cold with cream and sugar.

PLAIN SAGO PUDDING.

Make the same as TAPIOCA PUDDING, substituting sago for tapioca.

CHOCOLATE PUDDING. No. 1.

Make cornstarch pudding with a quart of milk, three tablespoonfuls of
cornstarch and three tablespoonfuls of sugar. When done, remove about
half and flavor to taste, and then to that remaining in the kettle add
an egg beaten very light, and four tablespoonfuls of vanilla chocolate
grated and dissolved in a little milk. Put in a mold, alternately the
dark and light. Serve with whipped cream or boiled custard. This is
more of a blanc mange than a pudding.

CHOCOLATE PUDDING. No. 2.

One quart of sweet milk, three-quarters of a cupful of grated
chocolate; scald the milk and chocolate together; when _cool_, add the
yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake
about twenty-five minutes. Beat the five whites of eggs to a stiff
froth, adding four tablespoonfuls of fine sugar, spread evenly over
the top and brown slightly in the oven.

CHOCOLATE PUDDING. No. 3.

One quart of milk, fourteen even tablespoonfuls of grated bread
crumbs, twelve tablespoonfuls grated chocolate, six eggs, one
tablespoonful vanilla, sugar to make very sweet. Separate the yolks
and whites of four eggs, beat up the four yolks and two whole eggs
together very light with the sugar. Put the milk on the range, and
when it come to a perfect boil pour it over the bread and chocolate;
add the beaten eggs and sugar and vanilla; be sure it is sweet enough;
pour into a buttered dish; bake one hour in a moderate oven. When
cold, and just before it is served, have the four whites beaten with a
little powdered-sugar and flavor with vanilla and use as a meringue.

CHOCOLATE PUDDING. No. 4.

Half a cake of chocolate broken in one quart of milk and put on the
range until it reaches boiling point; remove the mixture from the
range; add four teaspoonfuls of cornstarch mixed with the yolks of
three eggs and one cup and a half of sugar; stir constantly until
thick; remove from the fire and flavor with vanilla; pour the mixture
in a dish; beat the whites of the three eggs to a stiff froth and add
a little sugar; cover the top of the pudding with a meringue and set
in the oven until a light brown. Serve cold.

TAPIOCA PUDDING.

Five tablespoonfuls of tapioca, one quart of milk, two ounces o