Baking Chocolate

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co. 's Premium No. 1 Chocolate, one quarter of a teaspoonful of salt and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the bath, put on fire and cook for ten minutes. Shave the chocolate, and place in a small saucepan with three tablespoons of sugar and boiling water.

Stir this over high heat until smooth and glossy, then stir in hot milk, then take the liquid mixture from heat and let cool.

Beat together the eggs with a spoon, salt and two tablespoons of sugar. Add the cooled milk and strain. Pour the mixture into the cups, which is in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in moderate oven until firm in center. It will take about half an hour.

Test by running a knife through the center. If the cream is milky, it is not. Serve very cold.