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Chocolate Pudding

Take one and one half pints of milk, one cupful of white sugar, three tablespoonfuls of corn starch, three eggs, and three squares of Baker's chocolate. Boil the milk in a farina kettle, or in a tin pail placed in a kettle of boiling water, grate the chocolate fine and add it to the sugar. Beat the corn starch smoothly, with a little cold milk, and turn into the boiling milk. Add the beaten yolks to the mixture over the fire, stir rapidly for a few minutes, then strain it into a pudding dish. Beat the whites light with about three tablespoons of sugar, and spread over the top, and bake until brown. Serve with whipped cream.