Here are four more of those delicious  CHOCOLATE RECIPES  not just for kids
Use one pint (600ml) of stale bread broken in crumbs, one quart (1.2L) of milk, two eggs, half a  teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of  sugar and two ounces (250gms) of Walter Baker & Co.'s Chocolate, grated.
Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three  hours. Beat together the eggs, sugar, and salt.
Mash the soaked bread with a spoon,  and add the egg mixture to the bread and milk.
Pour into a pudding-dish, and bake in a slow oven for about forty minutes.
Serve with an  egg sauce or a vanilla cream sauce.   

.óBeat the whites of two eggs to a stiff, dry froth; and beat into this,  a little at a time, one cupful of powdered sugar. When smooth and light, add one  teaspoonful of vanilla and the yolks of two eggs.   Beat the mixture a little longer; then stir in one cupful of whipped cream or three  tablespoonfuls of milk. Serve at once.  

óBeat to a cream three tablespoonfuls of butter, and  gradually beat into this two-thirds of a cupful of powdered sugar. When this is light  and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of  whipped cream.   Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour  the sauce into a warm bowl, and serve.   

   Put a pint (600ml) of milk in the double-boiler and on the fire. Mix three tablespoonfuls of  cornstarch with a gill of milk and one-third of a teaspoonful of salt.
Stir this into the  milk when it boils. 
Beat the whites of four eggs to a stiff froth, and then gradually  beat into them half a  cupful of powdered sugar and one teaspoonful of vanilla.
Add this to the cooking  mixture, and beat vigorously for one minute.
Rinse a mould in cold water, and pouring the pudding into it, set away to cool.
At serving-time turn out on a flat dish, and serve with chocolate sauce .