For a small pudding use one pint of milk, two tablespoonfuls and a half
of corn-starch, one ounce of chocolate, two eggs, five tablespoonfuls
of powdered sugar, one-fourth of a teaspoonful of salt, and half a
teaspoonful of vanilla extract.
Mix the corn-starch 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 corn-starch, salt, and chocolate, and cook
for ten minutes. Beat the yolks of the eggs with three tablespoonfuls
of the 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.