CHOCOLATE WHIP

• 1 cup of milk,
• 1 ½ squares of Baker's 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.