Susan Buell's Chocolate Ice Box Pudding

4 eggs, separated 3 tablespoons sugar 5 tablespoons water

1/2 lb. Dot Chocolate 1 cup whipped cream Lady fingers or angel food cake

Directions:
Melt chocolate in double boiler or in small heavy saucepan over very low heat. Add water and sugar, then egg yolks 1 at a time. Beat well after each yolk. Beat egg whites until stiff. Fold them into chocolate mixture. Add whipped cream. Alternate lady fingers or 1-inch chunks of angel food cake in the serving dish with chocolate pudding. Chill 4 hours.

Notes:
Modern FDA food safety standards indicate that this recipe is unsafe as written. They recommend using pasteurized eggs (clearly marked on the box) or pasteurized egg products in all dishes like this pudding where the eggs are not thoroughly cooked.

Susan Buell of Rose, Nebraska, placed this recipe in the Jolly Neighbors Extension Club's handwritten cookbook during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Bernard and Susan Buell were neighbors who lived south of us. They were owners of the Shovel Dot Ranch, and their sons are still on the ranch and still raising Hereford cattle.