Recipes: Milton Pudding & Sauces
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
Use one pint of stale bread broken in crumbs, one quart of milk, two
eggs, half a teaspoonful of salt, half a teaspoonful of ground
cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker
& Co.’s Chocolate, grated.
Recipes: Chocolate Meringue Pudding
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
For a small pudding use one pint of milk, two tablespoonfuls and a half
of cornstarch, one ounce of Walter Baker & Co.’s Chocolate, two
eggs, five tablespoonfuls of powdered sugar, one-fourth of a
teaspoonful of salt, and half a teaspoonful of vanilla extract.
Recipes: Delicious Baked Chocolate Custard
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Recipes: Chocolate Pudding
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
Reserve one gill of milk from a quart, and put the remainder on the
fire in a double-boiler. Mix three tablespoonfuls of cornstarch with
the cold milk.
