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
Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart. —