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Chocolate Sauce (Cups milk ounces Walter Baker)

2 cups milk, 2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, Yolks 2 eggs, 1/8 teaspoon salt, 1/2 teaspoon vanilla. Sugar, Put chocolate, one-fourth cup sugar, and cold milk into double-boiler, and cook until milk is scalded. Mix yolks of eggs with one-third cup sugar and salt, and beat eight minutes. Pour milk gradually, while beating constantly, onto egg mixture; return to double-boiler and stir constantly until mixture thickens.

Strain, cool, and flavor with vanilla. This sauce may accompany cornstarch pudding, bread pudding, or cold cabinet pudding, or may be served in small glasses with whipped cream sweetened and flavored.