3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups milk
1 teaspoon vanilla extract
1 egg (optional)

In a 1-1/2 quart sucepan, combine the first four ingredients. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Add vanilla. Spoon into individual glasses and chill. Serve cold.

NOTE: If using egg, beat egg in a separate bowl with a fork. Add one spoonful of hot pudding at a time to the egg, beating constantly with the fork until the egg mixture is quite warm. Beat this mixture quickly back into the pudding.

Yields: Six 1/2 cup servings.