1 quart of milk.

6 eggs - whites and yolks separately beaten.

1 cup of sugar.

4 large spoonfuls grated chocolate.

Vanilla to taste - a teaspoonful to the pint is a good rule.

Scald the milk; stir in sugar and chocolate. Boil gently five minutes, and add the yolks. Cook five minutes more, or until it begins to thicken up well, stirring all the time. When nearly cold beat in the flavoring, and whisk all briskly for a minute before pouring into the custard cups. Whip up the whites with a little powdered sugar, or what is better, half a cup of currant or cranberry jelly, and heap upon the custards.