Chocolate Pudding, No. 2.
1 pint of milk.
1 tablespoonful of corn starch.
1 gill of granulated sugar.
1 ounce of chocolate.
2 eggs.
2 tablespoonfuls of powdered sugar.
1 tablespoonful of boiling water.
1 teaspoonful of vanilla.
1/4 teaspoonful of salt.
Reserve one gill of the milk and put the remainder on the fire, in the double-boiler. Beat the yolks of the eggs well, and add to them the sugar and salt. Mix the milk with the corn starch and add this to the sugar and yolks of eggs. Shave the chocolate and put it in a pan with two tablespoonfuls of sugar and one of boiling water. Stir over a hot fire until smooth and glossy, and stir this mixture into the hot milk. Now add the corn starch mixture and stir well. Cook for eight minutes, stirring often. Add half the vanilla, and turn into a pudding dish. Let it stand in a cool place for ten minutes.
Beat the whites of the eggs to a stiff dry froth, and then gradually beat into them the powdered sugar and the remainder of the vanilla. Cover the pudding with this meringue and place in the oven. Cook for twelve minutes with the oven door open. Serve cold.