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Chocolate Cream Pie

3 squares chocolate 1/2 lb. (I cup) sugar I oz. (1 heaping tablespoonful) cornstarch 3 eggs Pinch salt 3/4 pint (11/2 cups) milk 1½ teaspoonful lemon extract 1½ teaspoonful vanilla extract Some pie crust Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a casserole, stir in the sugar, cornstarch, yolks of eggs, salt, and milk. Cook till thick, the milk. Let it cook slowly, with the lid on, until all the milk is absorbed by the rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and nutmeg, mix well, and add the eggs well beaten.

Pour into a buttered earthenware dish, cover with the lid, and steam steadily for one and a half hours.