Chocolat SoufflÉ Recipe

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager
Four strips of chocolate; one quart of milk, six eggs, one tablespoon
of corn starch; sweeten to taste, and vanilla flavoring. Chocolate
dissolved in a little warm milk to a paste. Put milk on to boil and
stir in chocolate gradually. Set saucepan where it will cook slowly.
Beat eggs well, mix in corn starch and add to milk and chocolate. Boil
gently until smooth and thick, stirring until done. Pour into glass
dish, or custard cups. To be eaten cold with sweetened whipped cream,
heaped upon it.

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