CHOCOLATE PUDDING.

Beat one-quarter of a pound of butter to a cream
and stir in six egg yolks, one at a time, then add a
quarter of a pound of fine, sweet chocolate grated, a
cup of almonds blanched and chopped fine, six table-
spoonfuls of granulated sugar and one tablespoonful
of citron cut very fine, beat the six whites of eggs to
a stiff froth and stir in at the last. Pour into a mould
and boil three-quarters of an hour and send to the
table hot with whipped cream poured around it, or
any fine sauce served in a sauceboat.

COTTAGE PUDDING.

One cup of granulated sugar, a cup and a half of
flour sifted, half a cup of milk, a heaping tablespoon-
ful of butter, two eggs, whites and yolks beaten sep-
arately, a teaspoonful of Cleveland’s baking powder
mixed with the flour. Beat butter and sugar to a
cream, add the well-beaten yolks of the eggs, then
add milk and flour alternately by degrees, and the
whites of eggs beaten to a stiff froth, stirred in at
the last. Bake half an hour. Serve hot with plenty
of sauce.

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