ksul-uasc-mscc210_110

50

Spanish Pudding.

1 quart milk.
1/2 [box?] gelatine diss. in water.
1 cup sugar - yolks of 3 eggs.
vanilla extract. whites of
the eggs beaten to stiff froth
and added at last after
taken from stove.
Heat above and boil few
minutes.
Put in mold, set on ice
and serve with whipped cream.

Chocolate Pudding

12 oz. bread soaked in milk
1 tables. butter
1 tables. sugar (cream this)
Yolks of five eggs. - 3 tables.
grated chocolate.
Squeeze bread out of milk & add
to above ingredients. Beat whites
to froth for top of pudding.
Bake 15 min. Serve with sauce