4 eggs, whites and yolks.
½ cake of Baker’s chocolate, grated.
1 tablespoonful corn-starch dissolved in water.
3 tablespoonfuls milk.
4 tablespoonfuls white sugar.
2 teaspoonfuls vanilla.
1 saltspoonful salt.
½ teaspoonful cinnamon.
1 teaspoonful butter, melted.
Rub the chocolate smooth in the milk and heat to boiling over the fire,
then stir in the corn-starch. Stir five minutes until well thickened,
remove from the fire, and pour into a bowl. Beat all the yolks and the
whites of two eggs well with the sugar, and when the chocolate mixture
is almost cold, put all together with the flavoring, and stir until
light. Bake in open shells of pastry. When done, cover with a méringue
made of the whites of two eggs and two tablespoonfuls of sugar flavored
with a teaspoonful of lemon-juice. Eat cold.
These are nice for tea, baked in pattypans.