Half a pint of milk, two ounces of Walter Baker &
Co.'s Chocolate, three
tablespoonfuls of sugar, one rounding tablespoonful
of butter, two
tablespoonfuls of flour, four eggs.
Put the milk in the double−boiler, and place on the
fire. Beat the butter to a
soft cream, and beat the flour into it. Gradually
pour the hot milk on this,
stirring all the time. Return to the fire and cook
for six minutes. Put the
shaved chocolate, sugar, and two tablespoonfuls of
water in a small pan
over a hot fire, and stir until smooth and glossy.
Stir this into the mixture in
the double−boiler. Take from the fire and add the
yolks of the eggs, well
beaten; then set away to cool. When cool add the
whites of the eggs, beaten
to a stiff froth. Pour the batter into a
well−buttered earthen dish that will
hold about a quart, and cook in a moderate oven for
Serve immediately with vanilla cream sauce.