Chocolate Pie (Alternate)

Ingredients

• yolks of 2 eggs
• 1 bar chocolate
• 1 tablespoon corn starch
• 2 teacups sweet milk
• 4 tablespoons brown sugar
• vanilla to taste

Method

1. 1

   Make paste and cook, yolks of 2 eggs, 1 bar chocolate, 1 tablespoon corn starch dissolved in warm water, 2 teacups sweet milk, 4 tablespoons brown sugar, vanilla to taste.

2. 2

   After all is dissolved put in a double boiler and boil.

3. 3

   Put whites of eggs on top.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.

1 tablespoon corn starch and a pinch of salt. Boil and flavor. This pudding is better eaten cold. A. LEWwIs. LEMON PUDDING.—One and one-half lemons, 1 cup sugar, 6 eggs. Line a dish with ladies’ fingers or sponge cake; take grated rind and lemon juice, yolks of eggs and sugar, beat together and put on stove till it begins to thick- en. Beat 4 whites to stiff froth and stir in. Take other 2 whites, beat stiff, add 3 tablespoons sugar and spread over top, then set in oven to brown. To be eaten cold. Miss D. MOUNTAIN PUDDING.—To 1 pint milk add 4 cup rolled biscuit crumbs, yolks of 2 eggs, 2 tablespoons cocoa- nut, 1 teaspoon flavoring. Bake 4 hour; beat whites of eggs with 1 cup sugar, spread on top of pudding and set in the oven until a very delicate brown. Mrs. T. R. PARKER. xe ALEX..#MILNE, | « « xe MERCHANT TAILOR. wt & ws xe 47 Dunlop Street, Barrie, Ont., anal we One Door West of Telegraph Office. eae A HOT OVEN x & IS ESSENTIAL FOR GOOD COOKING THIS IS INSURED IF YOU BUY YOUR COAL .# AND #« WOOD ae NAO Johnhmston & Sarjeant, Office, 23 Elizabeth Street. Yards, foot of Mary Street. Telephone 88. ESTABLISHED 1879. J. H. McKEGGIE. J. ©. MCKEGGIE. J.C.McKeggie & Co. BANKERS, DEON eet VEN Eee GO ISD MUAGT ER: A GENERAL BANKING BUSINESS TRANSACTED. CURRENT ACCOUNTS KEPT. COMMERCIAL AND FARMERS’ PAPER DISCOUNTED. DRAFTS ISSUED AT PAR IN CANADA AND UNITED STATES, AGENTS THE CHEQUE BANK OF LONDON, ENGLAND, Cheques Issued for Travellers and Remitters, payable at par in any country in the world. J. H. MCKEGGIE, MANAGER. 31 TZVE The Orinting 123 Rorthern 10 OTlee [Junlop Sft., Advance Eloerg [Zarrie. Deseription S. WESLEY, PuBLISHER AND PROPRIETOR. PIES. **Who'll dare deny the truth, there’s poetry in pies.” —Longfellow. PUFF PASTE.—One pound of flour, $ pound lard, $ pound of butter. Mix flour and lard together, wet with a little cold or ice water, flatten out on board and spread with some of the butter, roll up and flatten out again. Repeat, adding the butter in this way until all the butter is rolled in. Set on ice until thoroughly chilled. Mrs. C. J. MCRAE, Stayner. PLAIN PIE CRUST.—Sift a level teaspoon of baking powder with a coffee cup of flour and a pinch of salt. Into this chop with a knife 2 tablespoons lard, working thoroughly and quickly, then stir in } cup of ice-cold water. Set the dough on ice to chill and use this quantity for 1 pie. Miss L. McCarruy. FILLING FOR TARTS.—One cup sugar, $ cup butter, 2 eggs, 1 cup currants; mix. Fill the tarts and bake. Mrs. Matcotm MacLeop. CHOCOLATE PIE.—One and three-quarter cups of sweet milk, 3 tablespoons of grated chocolate, 2 eggs, 1 cup of sugar, vanilla, Put the milk and chocolate over the fire to dissolve the chocolate. Beat the yolks of the eggs, sugar and vanilla together and add to the milk. Bake with an under crust When cooked beat the whites toa stiff froth, add a little sugar and heap on the pie. Return to the oven and colora slight brown. Mrs. H. B. Myers. MINCE MEAT.—One pound almonds chopped up, 1 pound raisins, 1 pound currants, 1 pound suet, 1 pound apples chopped up fine, $ pound sugar, + pound candied PIES, 89 citron peel, { pound candied lemon peel, { pound candied orange peel, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tea- spoon allspice, 1 nutmeg (ground), 1 wineglass brandy, j juice of 1 lemon. Mrs. J. N. Hamitron. COCOANUT PIE.—Or> cup grated cocoanut, 1 cup milk, yolks of 3 eggs, sweeten to taste and a little salt, 1 tablespoon butter. Beat together and bake without top crust. Meringue on top. Mrs. W. H. Myers. COCOANUT ae —Half cup cocoanut, yolks of 2 eggs, 1§ cups milk, $ cup butter, small cup sugar, | table- spoon corn starch. Cook till thick as cream. Put into the shell when cold and cover with the beaten whites of eggs. PH@BE EK. LAwson. RHUBARB PIE —Two cups rhubarb cut up small, 1 op sugar, 1 teaspoon flour, 1 tablespoon butter, 3 eggs or 5 gos to 2 pies (double the rest). Mix butter, sugar, flour “aia egos and then rhubarb. E. Orton. APPLE CUSTARD PIE.—Two raw apples, 1 cup sugar, 1 saltspoon cinnamon, 2 eggs, 1 cup of sweet milk. Choose ripe, mild apples; scrape to a pulp with a silver knife. Mix with the sugar and spice, add the beaten eg¢e and milk. Bake in 1 crust. Miss Mary Ross. LEMON PIE.—One lemon, juice and rind, ? cup granu- lated sugar, 1 cup cold water, yolks of 2 eggs, heaping tablespoon corn starch, little piece butter. Cook till thick, stirring constantly. When cold fill shell, which has been previously baked. Put whipped whites on top. Brown slightly. Mrs. PEARCY. RAISIN PIE.—Take 1 pound raisins, seeded; turn over them 1 quart boiling water, keep adding so there will 90 PIES: be a quart when done. Grate rind of 1 lemon into a cup of sugar, 3 teaspoons flour and 1 ege. Mix well together, turn the raisins over the mixture, stirring the while. This makes 3 pies. Mrs. A. ORQUHART. WASHINGTON PIE—One cup sugar, 1 egg, 4 cup milk or water, butter the size of an egg, 1 teaspoon baking powder. Make a stiff batter as for cake, bake in jelly pan, slip it off and spread with strawberry jam. Over this spread the white of 1 egg beaten to a stiff froth with a little sugar. Put it in oven till set. Eat, with or without cream, while hot. CHOCOLATE PIEW—Make paste and cook, yolks of 2 eggs, 1 bar chocolate, 1 tablespoon corn starch dissolved in warm water, 2 teacups sweet milk, 4 tablespoons brown sugar, vanilla to taste

Cook this with the app: pantry check, scaling, and the assistant.