2 cups milk - 1 pint.

1/2 cup sugar - 4 ounces.

2 heaping tablespoons flour - 2 ounces.

1/2 cup grated chocolate - 1 ounce.

Butter size guinea egg - 1 ounce.

1 egg (2 yolks are better).

1 teaspoon vanilla extract Boil the milk, butter and grated chocolate together, stirring with an egg-beater to prevent burning. Mix sugar and flour together dry in a pan and when well mingled beat them into the boiling milk, then set the saucepan on the side of the range. Mix the yolks well with a spoonful of milk, add them to the other and let cook until well thickened. Flavor with vanilla when cold. Use it to fill chocolate cream puffs same way as plain pastry custard.

Cost of material - 13 cents for cupfuls.

Note - The foregoing chocolate cream makes excellent cream pies or tarts, the pie crust to be baked first then the filling put in and frosting over the top. The common unsweetened chocolate is intended. When the sweet chocolate is used a larger proportion will be needed.