2¼ teaspoons cornstarch
⅛ teaspoon salt
1½ squares (ounces) unsweetened chocolate
¾ teaspoon vanilla
One 9-inch chocolate wafer crust ([page 15])
Soften gelatin in cold water; scald milk in double boiler. Beat egg yolks slightly; stir in combined sugar, cornstarch and salt. Slowly stir in milk. Return to double boiler; cook, stir over hot water until custard coats spoon. Remove from heat, stir in gelatin until dissolved. Melt chocolate in saucepan, remove from heat. Slowly stir in one half of the custard, reserving other half for white layer. Add vanilla; beat until smooth. Cool until mixture starts to thicken. Pour into crust and chill.
WHITE LAYER
3 egg whites
⅛ teaspoon cream of tarter
¼ cup sugar