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Chocolate Custard

One-fourth pound chocolate, one quart milk, four eggs, one cup sugar, one heaping teaspoonful of corn starch, when the milk boils add the corn starch, sugar and eggs, reserving the whites of two eggs for frosting, when it thickens a little, take it up, strain it in small glass dishes, beat up the whites of eggs with a little granulated sugar and drop a small tablespoonful on each custard; flavor with vanilla. Use a farina kettle.