2 egg yolks
1/3 of a cake of chocolate
1 teacup sugar
1 pint milk
2 tablespoons of cornstarch
1/2 cup butter
- Stir the yolks of two well-beaten eggs, 1/3 of a cake of chocolate and a teacup of sugar into nearly a pint of new milk. Set over the fire and stir till it comes to a boil, then add 2 tablespoons of cornstarch dissolved in milk and 1/2 cup of butter. Let it cook till it thickens, stirring all the time.
- Then pour over the beaten whites of the eggs, set back on the stove for a few minutes, till the whites are cooked, and add a teaspoon of vanilla after taking off.
- The pies made with this filling should be made with a top crust and are better served cold with cream, either plain or whipped. It makes a particularly attractive dessert made in little individual pie pans and served with frozen whipped cream.
Mrs. Strauder Goff
I cook with wine, sometimes I even add it to the food. —