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Cream Chocolate Pudding

I pint of milk 1/2 cup of sugar 4 eggs 4 tablespoonfuls of corn starch 2 ounces of chocolate I teaspoonful of vanilla Put the chocolate in a saucepan, and stand it over the teakettle to melt; stir until perfectly smooth. Put the milk on to boil in a farina boiler; moisten the corn starch with a little cold water (about a quarter-cup), and add it to the boiling milk; cook and stir until thick and smooth. Beat the whites of the eggs to a stiff froth; add the sugar to the milk, then the whites, and beat all well together over the fire. Take from the fire, add the vanilla. Now take out one-third of the mixture, add to it the chocolate; mix well. Dip a plain pudding mould into cold water, put in the bottom of it half the white mixture, then all the dark, and then the remainder of the white. Stand on the ice for three hours to harden. Serve with Vanilla Sauce poured around it.

CREAM CORN STARCH PUDDING (VANILLA) I pint of milk 1/2 cup of sugar 1 teaspoonful of vanilla 4 even tablespoonfuls of corn starch 4 eggs (86) Make the same as Chocolate Pudding, omitting the chocolate, and adding the vanilla to the whole pudding.