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Chocolate Pudding (Quart milk cup cornstarch eggs)

1 quart milk, 1/3 cup cornstarch, 2 eggs, 1/2 cup powdered sugar, 1/4 teaspoon salt, 2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, 1/2 cup granulated sugar.

Mix cornstarch with one-half cup cold milk. Scald remaining milk, with chocolate and one-half cup sugar, and add cornstarch mixture gradually, while stirring constantly, and let cook fifteen minutes. Beat eggs until light, and add, gradually, sugar and salt. Stir into hot mixture and cook ten minutes. Pour into individual moulds, first dipped in cold water, and chill thoroughly. Remove from moulds to serving-dish, arranging in the form of a circle. Pile in centre whipped cream sweetened and flavored with vanilla.