|
Classic
Cook Books
< last page | next page >
page 220
as boiled custard. Flavor with vanilla and pour into cups.
Serve cold with whipped cream.
CHOCOLATE ECLAIRS
Mrs. Walter E. Addison
Make sponge cake and flavor with lemon,
Make a filling of 1 quart of new milk,
Yolks of 4 eggs.
Boil the milk and add the yolks with 4 tablespoons sugar. When the milk has
boiled, pour it on the yolks, stirring rapidly all the time. After well mixed
return to the fire. Make a paste of 3 spoons cornstarch and cold milk and stir
into the custard. Cook till well thickened. Flavor with vanilla.
Put a layer of this custard between the layers of cake. Cover the top with an
icing made of 3 tablespoons chocolate, 6 of sugar, 2 of sweet cream, and a
little butter.
CHOCOLATE PUDDING
E. D. P.
12 tablespoons of grated bread-crumbs,
6 tablespoons of grated vanilla chocolate,
< last page | next page >
Classic
Cook Books
|
