Danish Pudding Recipe

From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and
Alternate Lady Manager.
One quart milk, heated in double kettle; six tablespoons of grated
chocolate; four yolks of eggs, beaten well and mixed with eight
tablespoons of sugar; two tablespoons, or a little more, of
cornstarch, dissolved in a little cold milk. Let these ingredients
just come to a boil and flavor with vanilla, place in pudding dish and
cover on top with the stiff froth of four whites of eggs, sweetened
with three large teaspoons of sugar, into which stick twenty-four
separated blanched almonds. To be eaten with sweetened cream flavored
with a little vanilla.

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