Mrs. Armstrong’s Chocolate Pudding
Soften three cups of stale bread in an equal quantity of milk. Melt two squares of Walter Baker & Co.’s Chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla. Mix this thoroughly with the bread and place in well-buttered custard-cups. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate.—Mrs. Helen Armstrong.