Chocolate Meringue

From a
1915
cook book
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.

Dissolve 2 Tbsp. of Corn-starch
in 1 Tbsp. of Milk.
Grate 2 Tbsp. of Chocolate into a saucepan
and add to it 1 pt. of Milk;
stir until perfectly smooth.
( An earthen dish is nice for such preparations
unless cooked in a double boiler;
they are not so apt to burn as in tin.)
When it is scalding hot pour in the Corn-starch
and stir until it thickens;
then add the Yolks of 2 Eggs beaten with
2 Tbsp. of Sugar,
stir until well thickened.
Let cook a minute,
flavor with 1 tsp. Vanilla,
and pour in a glass dish.
Just before serving,
when it has cooled perfectly,
cover it with a Meringue made of the Whites of Eggs
beaten stiff with 2 Tbsp. of White Sugar
and a few drops of Vanilla.
This may be made with only 1 Egg,
but is not quite as rich.
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