1141. Tapioca Pudding.
—The same as for the above, using tapioca.
1142. Vermicelli Pudding.
—The same, using vermicelli.
1143. Rice Pudding.
—The same, using rice.
1144. Farina Pudding.
—The same, using farina.
1145. Indian Pudding.
—The same, using corn-meal.
1146. Chocolate Pudding.
—Put in a saucepan five ounces of fresh butter, five ounces of powdered sugar, five ounces of finely cut cocoa, and five egg yolks; place the pan on the hot stove, and with a pastry-whip stir briskly for five minutes, then take from off the fire. Beat up in a copper basin the whites of the five eggs to a firm froth, and add them to the preparation in the saucepan, mixing all well together for two minutes. Butter and sugar well six small pudding-molds as for No. 1134, and fill them with the preparation, then place them in a tin pan, filling the pan to half the height of the molds with warm but not boiling water. Put in the oven for thirty minutes, then take out, turn them on a hot dessert-dish, and serve with a sauce à la crême (No. 1133) poured over.