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Chocolate Custard

Mrs. Higgins.

Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons brown sugar ; prepare a soft custard of the milk and the yolks of five eggs and the white of one ; dissolve the chocolate in a cup of warm milk and heat it to boiling point; when cool, sweeten it with brown sugar and flavour with the extract of vanilla; pour the whole into a dish and cover with the whites of the five eggs beaten stiff, with a little sugar; brown slightly and serve cold.