1/2 pint of milk,
2 ounces Walter Baker & Co.'s Chocolate,
3 tablespoonfuls of sugar,
2 tablespoons water,
1 rounding tablespoonful of butter,
2 tablespoonfuls of flour,
4 eggs, separated
Method
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 twenty-two minutes.
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