Chocolate-pudding.
With still the same receipt for a corn-starch pudding, first flavor the whole with vanilla; now take out a third of the pudding; flavor the remainder in the kettle with a bar of chocolate, softened, mashed, and dissolved with a little milk. Put half of the chocolate-pudding in the bottom of a mold (which has been wet in cold water); smooth the top; next make a layer with the white pudding (the third taken out); smooth it also; next the remainder of the chocolate-pudding. Serve with whipped cream, or a boiled custard made with the yolks of the eggs and flavored with vanilla, around it; or, the one-third portion of pudding may be flavored with half a bar of chocolate, and placed in the centre of the two layers of white, as in the picture; or one can use the same receipt for a corn-starch pudding, and flavor it with chopped pine-apple, strawberries, or, in winter, with dried cherries swollen in water; or it may be flavored with chocolate, with the white centre part of cocoa-nut.