Norma Shearer's Chocolate Antoinette

Norma Shearer.

2 egg yolks

4 cups milk

4 tablespoons tapioca

1/2 cup sugar

1/4 teaspoon salt

2 squares unsweetened chocolate

1 teaspoon vanilla

2 egg whites

4 tablespoons sugar

1/4 cup shredded cocoanut

Mix egg yolks with small amount of milk in top of double boiler. Add the remaining milk, tapioca, sugar, salt, and chocolate. Place over rapidly boiling water and cook ten to twelve minutes after water boils again, stirring frequently. Add flavoring and turn into greased baking dish. Beat egg whites until foamy throughout; add sugar, two tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on pudding; sprinkle with cocoanut and bake in moderate oven (350 degrees) fifteen minutes, or until delicately browned. Serves eight.

From What actors eat--when they eat, by Rex Lease, Los Angeles, House Publishers, 1939.