KALTER COCOA PUDDING

   My sister Susan and I were raised in the Amana Colonies in Iowa.  A German communal society until 1932, Amana was comprised of seven villages each having its own community kitchen.  Both of my parents grew up eating the meals made in these kitchens.  When the communal aspect of the Amanas came to an end and the kitchens no longer existed, the foods my parents and their parents had eaten were transferred to their own meal preparation repertoire.  One recipe both my mother and aunt made frequently was Kalter Cocoa Pudding (chilled cocoa pudding), or starch pudding as we called it.  I remember big bowls in the refrigerator full of vanilla sauce with the chocolate pudding floating in the center.  The vanilla sauce is delightful poured over anything!

                           KALTER COCOA PUDDING
                               (adapted from the Amana Recipes cookbook)

6 Tbsp. cornstarch
3 Tbsp. cocoa
6 Tbsp. sugar
2 cups cold milk
2 cups hot milk
1 Tbsp. vanilla
Blend cornstarch, cocoa, sugar and cold milk.  Stir into hot milk and cook in the top of a double boiler until thickened, stirring constantly.  Add the vanilla and divide between two molds or use 8 individual oeufs en gelee molds (oval metal molds), as I've done.  They don't hold the shape of the mold well, so don't worry about what you use. CHILL.

                                      VANILLA SAUCE

2 cups hot milk
1/2 cup sugar
1 Tbsp. cornstarch
1 egg, well beaten
1 tsp. vanilla
Mix sugar, cornstarch and egg.  Add to hot milk and cook for three minutes.  Take from heat and add 1 tsp. vanilla.  Cool and serve poured around the unmolded chocolate pudding.  Sift additional cocoa over the chocolate pudding.