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Chocolate Custard (Three ounces Baker's chocolate)

Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons of brown sugar; prepare a soft custard of the milk and the yolks of five eggs, the whites of one; dissolve the chocolate in a cup of warm milk; heat it to a boiling point; when cool sweeten with brown sugar and flavor with the extract of vanilla, pour into a dish, cover with whites of five eggs beaten stiff, with a little sugar; brown slightly; serve cold.