Line a deep pie-tin with pastry and bake. Heat a cupful of milk with half a cupful of sugar and a teaspoonful of butter. Add two tablespoonfuls of grated chocolate, the beaten yolks of two eggs, and thicken with one and one-half small spoonfuls of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, add half a teaspoonful of vanilla, fill the pastry shell, and cool. Serve with whipped cream.
The Myrtle Reed Cook Book, 1916