Chocolate Cream
2 cups scalded milk
5 tablespoons corn-starch
½ cup sugar
¼ teaspoon salt
⅓ cup cold milk
1½ squares Baker’s chocolate
3 tablespoons hot water
Whites 3 eggs
1 teaspoon vanilla
Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.