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 Walter Baker & Co.'s 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.



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.



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.



SNOW PUDDING

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