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Chocolate Custard

Pour half a cupful of boiling water over one ounce of the best chocolate finely grated, let it stand by the fire till it is dissolved; stir it gradually into a pint of milk or cream, and add two table-spoonfuls of sifted sugar and the yolks of four eggs well beaten. Put the custard into a saucepan, and beat it to a froth until it thickens. It may be put into cups and baked in a good oven. It is more generally served as it is. Time, half an hour. Probable cost, 8d., if made with milk. Sufficient for a pint and a half.