Fine Chocolate Pudding

¼ pound Baker's grated chocolate, 3 cups milk, 1 cup water, 1½ ounces gelatine, 5 tablespoonfuls sugar and 6 eggs; boil chocolate with the water until well dissolved; soak gelatine in a little cold water about 5 minutes; place a saucepan with the milk, sugar, 6 yolks of the eggs and the boiled chocolate over the fire; beat the whole with an egg beater until just about to boil; add the gelatine, remove from fire, continue beating for a little while longer and set aside to cool; when it begins to thicken add whites of the eggs, previously beaten to a stiff froth, and pour it into a jelly mould which has been well rinsed with cold water and sprinkled with sugar; set either on ice or in cold water to get firm. In serving turn pudding onto a glass dish and serve with the following sauce:--Place a saucepan over the fire with 2 eggs, 1 pint milk, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; stir with an egg beater until nearly boiling; quickly remove from fire, flavor with 1 teaspoonful vanilla extract and serve cold. This will make a sufficient quantity for a family of 10 persons.