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Chocolate Meringue Pudding

2 cups milk, 1/4 cup cornstarch, 1 ounce Walter Baker & Co.'s Premium No. 1 Chocolate, 2 eggs, 1/2 cup powdered sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla.

Mix cornstarch with one-half cup milk. Scald remaining milk with chocolate. Add cornstarch mixture gradually, while stirring constantly, and cook fifteen minutes. Beat yolks of eggs and add sugar, reserving two tablespoons. Pour hot mixture gradually, while stirring constantly, on egg mixture and add salt. Turn into a buttered pudding dish and bake twenty minutes in a moderate oven. Beat whites of eggs until stiff and add gradually, while beating constantly, reserved sugar. Spread meringue on pudding and cook in a slow oven ten minutes. Serve either hot or cold.