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Chocolate Whip

1 cup of milk, 1 1/2 squares of Baker's Premium No. 1 Chocolate, Pinch of salt, 2 level tablespoonfuls of cornstarch, 2 eggs (yolks), 6 level tablespoonfuls of sugar, 2 teaspoonfuls of vanilla, 5 eggs (whites). Put milk, chocolate and salt in double-boiler; mix cornstarch in a small quantity of cold milk, and stir into the hot milk when the chocolate has been melted; stir until smooth, then cook twelve minutes. Mix together the yolks of the eggs and sugar, then pour the hot mixture over it; cook again one or two minutes, stirring. When very cold, just before serving, add the vanilla and fold in the stiffly beaten whites of the eggs. Pile lightly in a glass dish and serve with lady fingers. A meringue can be made of the whites of the eggs and sugar, then folded in the chocolate mixture, but it does not stand as long.