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Chocolate Pudding

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Reserve one gill of milk from a quart, and put the remainder
over a moderate heat in a double-boiler.

Mix three tablespoonfuls of cornstarch with the cold milk.

Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt.

Add this to the cornstarch and milk, and stir into the boiling milk,
beating well for a minute.

Shave fine two ounces of good quality cooking chocolate,
and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a moderate heat until smooth and glossy; then beat into the
hot pudding.

Cook the pudding in all ten minutes, counting from the time
the eggs and cornstarch are added.

Serve cold with powdered sugar and cream.

This pudding can be poured while hot into little cups which have
been rinsed in cold water.

At serving time turn out on a flat dish, making a circle, and fill
the center of the dish with whipped cream flavored
with sugar and vanilla.

The eggs may be omitted, in which case use one more tablespoonful
of cornstarch.

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