For a small pudding use one pint of milk, two tablespoonfuls and a half
of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two
eggs, five tablespoonfuls of powdered sugar, one-fourth of a
teaspoonful of salt, and half a teaspoonful of vanilla extract.
For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract. Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape the chocolate. When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar. Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven. Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return to the oven. Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.
