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COCOA CHARLOTTE (Without Cream)

• 1 pint of water,
• Whites of 2 eggs,
• ½ a teaspoonful of vanilla,
• ½ a cup of sugar,
• 2 level tablespoonfuls of cornstarch,
• ½ a teaspoonful of cinnamon,
• 3 tablespoonfuls of cocoa.

Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and the cocoa, which have been thoroughly mixed together. Remove from the fire, add the cinnamon and vanilla, and pour slowly over the stiffly beaten whites of eggs. Pour at once into a pudding mould, and put away in a cold place to harden. Serve with plain cream.--Mabel Richards Dulon.