COCOA MERINGUE PUDDING

COCOA MERINGUE PUDDING

1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker's Cocoa,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.

Put the milk in the upper part of the double−boiler, and heat. Mix flour and
cocoa together and soften in a little cold milk; mix until free from lumps.
When the milk is hot, add the flour, and cook, stirring often, eight or ten
minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When
mixture in double−boiler has cooked sufficiently, strain it over the mixture
in the bowl. Put back in double−boiler and allow it to cook one or two
minutes (stirring constantly), just enough to slightly thicken the eggs.
Remove from the stove, and when cool add vanilla and put in the
serving−dish. Cover with a meringue. Place dish on a board, put in the oven
with the door open, and allow it to remain there for ten or fifteen minutes,
and when the meringue will not stick to the fingers, close the door and let it
brown slightly. This pudding can be eaten warm or cold, but is much better
cold. This will serve four persons generously.