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Chocolate Pudding

3 teaspoons baking powder Whites 2 eggs 11 squares unsweetened chocolate 1/8 teaspoon salt 14 teaspoon vanilla Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan, remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.

Chocolate Sauce. Boil one cup sugar, one-half cup water, and a few grains cream-of-tartar until of the consistency of a thin syrup. Melt one and one-half squares chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.

Custard Soufflé 3 tablespoons butter 1/4 cup flour 1/4 cup sugar 1 cup scalded milk 4 eggs 1½ teaspoon salt Melt butter, add flour, and gradually hot milk. Bring to boiling-point and pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar and salt; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once, if not served immediately it is sure to fall; serve with Creamy or Foamy Sauce.

Apricot Soufflé Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Soufflé mixture. Bake from thirty-five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in place of apricots.

Yolks 4 eggs Lemon Soufflé Grated rind and juice 1 lemon 1 cup sugar Whites 4 eggs Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce. 2 tablespoons butter 2 tablespoons flour 3/4 cup milk