Recipes: Baked Chocolate Custard

For five small custards use one pint of milk, twothis over a hot fire until smooth and glossy, and then
eggs, one ounce of Walter Baker & Co.'s Premiumstir it into the hot milk, after which take the liquid
No. 1 Chocolate, one-fourth of a teaspoonful of salt,mixture from the fire and cool.  Beat together with
and a piece of stick cinnamon about an inch long. a spoon the eggs, salt and two tablespoonfuls of the
For five small custards use one pint of milk, twosugar. Add the cooled milk and strain. Pour the
eggs, one ounce of Walter Baker & Co.'s Premiummixture into the cups, which place in a deep pan. Pour
No. 1 Chocolate, one-fourth of a teaspoonful of salt,into the pan enough tepid water to come nearly to
and a piece of stick cinnamon about an inch long. the top of the cups. Bake in a moderate oven until
Put the cinnamon and milk in the double-boiler, placefirm in the center. It will take about half an hour. Test
on the fire and cook for ten minutes. Shave theby running a knife through the center. If the custard
chocolate, and put it in a small pan with threeis milky, it is not done. Serve very cold.
tablespoonfuls of sugar and one of boiling water. Stir