Chocolate Pudding

(Serves Eight)

1/4 c. butter 3/4 c. sugar 2 eggs 1-1/2 c. milk 1-1/2 c. flour 3 tsp. baking powder 1/4 tsp. soda 1-1/4 sq. unsweetened chocolate 1-1/2 tsp. vanilla

Cream the butter, add the sugar, and beat the yolks of the eggs and add them.
Add the milk alternately with the flour, which has been mixed and sifted with the baking powder and soda. Melt the chocolate in a saucepan and add. Beat the whites of the eggs until stiff and fold them into the mixture. Flavor with the vanilla. Bake in a pan that will leave a space in the center. It will require about 45 minutes to 1 hour for the baking. Remove from the pan, fill the center with whipped cream, and serve with chocolate sauce.

To make Boston cream pie, first bake two layers, each about 1 inch thick, in round pans, using the plain-cake or cottage-pudding recipe. Then, between these layers, put a filling about 1/2 inch thick. This filling should preferably be the one used for cream puffs, although any similar filling stiff enough to stand up well may be used instead. Cover the top layer with 1/2 to 1 inch of slightly sweetened and flavored whipped cream. The cake should not be put together until both the layers and the filling have cooled.