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Chocolate Pudding

Reserve one gill of milk from a quart, and put remainder on the fire in a double-boiler. Mix 3 tbsp. cornstarch with the cold milk. Beat two eggs with the half cup of powdered sugar and 1/2 tsp. salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two squares chocolate, and put it into a small pan with 4 tbsp. sugar and 2 of boiling water. Stir over a hot fire, until smooth, then beat into the hot pudding. Cook in all, ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with whipped cream.

— Mrs. Howard Manning