Chocolate Pudding Recipe

Boil half-a-pound of light stale bread in a pint of new milk. Stir

continually until it becomes a thick paste; then add an ounce of butter,

a quarter of a pound of sifted sugar, and two large teaspoonfuls of

Schweitzer's Cocoatina, with a little Nelson's Essence of Vanilla. Take

the pudding off the fire, and mix in, first, the yolks of three eggs,

then the whites beaten to a strong froth. Put into a buttered tart-dish

and bake in a moderate oven for three-quarters of an hour.

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