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Baked Chocolate Custard

2 cups milk, 1 inch-piece stick cinnamon, 1 ounce Walter Baker & Co.'s Premium No. 1 Chocolate, 2 eggs, 1 tablespoon boiling water, 1/4 teaspoon salt, 5 tablespoons sugar.

Scald milk with cinnamon. Melt chocolate; add three tablespoons sugar and boiling water. Stir until smooth; then add to scalded milk. Beat eggs slightly, add remaining sugar and salt. Combine mixtures, and strain into slightly-buttered cups. Set in pan of hot water, and bake in a slow oven until firm, which may be determined by running a silver knife through custard. If knife comes out clean, custard is done.

SNOW PUDDING (Chocolate Sauce) 2 1/2 cups milk, Whites 2 eggs, 1/3 cup cornstarch, 1/2 cup powdered sugar, 1/3 teaspoon salt, 1 teaspoon vanilla.

Mix cornstarch and salt with one-half cup milk. Scald remaining milk; add cornstarch mixture gradually, while stirring constantly, and let cook fifteen minutes. Beat whites of eggs until stiff, and then gradually, while beating constantly, add sugar and vanilla. Add to cooked mixture, and beat vigorously one minute. Turn into a mould, first dipped in cold water; chill, remove from mould, and serve with