1 pint milk
2 dessertspoonfuls cocoa
2 oz. sugar.
Vanilla essence (optional)
 Boil the milk, mix the cocoa to a smooth paste with a little, then add remainder of the milk, stir on to the cocoa and mix well; return to saucepan and bring to the boil, and boil for one minute, then cool slightly.
 Beat the eggs well and stir the cocoa into them; stand it in a jug in a saucepan of boiling water and cook until it thickens—it must not get too hot or it will curdle. Add a little vanilla essence when cooked.
 This may be used as a sauce for a triﬂe or just as it is for a sweet. Very good as an accompaniment to tinned pears.