1/4 lb. of butter, 1 pint of milk, 3 eggs. Mix the chocolate,
flour, sugar, and butter together. Boil up the milk and stir over the
fire until it comes clean from the sides of the pan, then take it out
and let it cool. Break the eggs, whisk the whites and yolks
separately, first add the yolks to the pudding, and when they are well
stirred in, mix in the whites. Put into a buttered basin, and steam
for 1 hour. Turn out and serve hot.

CHOCOLATE PUDDING (STEAMED).

Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of
Allinson fine wheatmeal, piece of vanilla 3 inches long Dissolve the
chocolate in 3/4 of the pint of milk, with the rest of the milk mix
the wholemeal smooth, add it to the boiled chocolate, and stir the
mixture over the fire until it detaches from the sides of the
saucepan; then remove it from the fire and let it cool a little. Beat
up the yolks of the eggs and stir those in, whip the whites to a stiff
froth and mix these well through, turn the whole into a buttered
mould, and steam the pudding 1-1/2 hours. Serve with white sauce
poured round.

CHOCOLATE TRIFLE.

8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of
1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and
chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes
into pieces, boil the milk and pour it over them; mash them well up
with a spoon. Dissolve half the chocolate in a saucepan with 2
tablespoonfuls of water, and flavour it with 1 inch of the vanilla,
split; when the chocolate is quite dissolved remove the vanilla. Have
ready a wetted mould, put into it a layer of sponge cake, next spread
some of the dissolved chocolate, sprinkle with almonds and ratafias,
repeat until you finish with a layer of sponge cake. Grate the rest of
the chocolate, whip the cream with the whites of eggs, vanilla, and 1
teaspoonful of sifted sugar; sift the chocolate into the whipped
cream. Turn the sponge cake mould into a glass dish, spread the
chocolate cream over it evenly, and decorate it with almonds.

CHRISTMAS PUDDING (1).

1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb.
breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and
ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter
almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6
eggs. Wash, pick, and dry the fruit, rub the butter into the
breadcrumbs, beat up the eggs, and mix all the i