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CHOCOLATE CORNSTARCH PUDDING

(Desserts) - (The International Jewish Cook Book)







Take one quart of milk, one and one-half cups of sugar, seven heaping
tablespoons of cocoa, six level tablespoons of cornstarch, one
tablespoon of vanilla; place milk and sugar up to boil, when boiling,
add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
cold water, let come to a boil, remove from fire and add the vanilla;
then place in mold and allow to get cold. Serve with whipped cream.











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