PUDDING:

3 egg yolks, beaten
1 1/4 c. sugar
4 tbsp. cornstarch
1/2 tsp. salt
1/4 c. cocoa
3 c. milk
1 tbsp. butter
1 tsp. vanilla

PIE CRUST:

1/2 c. oil
1/4 c. milk
2 c. flour
Dash of salt

PIE CRUST: Mix oil and milk well; pour into flour and salt. Roll out between 2 waxed papers. Makes 2 pie crusts or 1 double crust. Bake 20 minutes.

PUDDING: Cook until thick and bubbly. Beat 3 egg whites until stiff and brown for 10 minutes or until golden brown.