Chocolate Meringue Pudding
For a small pudding use one pint of milk, two table spoons and a half of cornstarch, one ounce of Cooking Chocolate, two eggs, five table spoons 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 table spoons 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 table spoons 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.
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