Put a pint of milk in the double-boiler and on the fire. Mix three tablespoonfuls of cornstarch with a gill
(about 1/4 of a pint) of milk and one-third of a teaspoonful of salt. Stir this into the milk when it boils.
Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Add this to the cooking mixture, and beat vigorously for one minute.
Rinse a mould in cold water, and pouring the pudding into it, set away to cool. At serving-time turn out on a flat dish, and serve with chocolate sauce.