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CHOCOLATE SAUCE, No 2

(Pudding Sauces) - (The International Jewish Cook Book)







Scald two cups of milk, add two tablespoons of cornstarch diluted with
one-half cup of cold milk, and cook ten minutes over boiling water. Melt
three squares of chocolate over hot water, add three tablespoons of
sugar and three tablespoons of hot water; stir until smooth, then add to
cooked mixture. Beat the whites of three eggs until stiff, add
three-fourths of a cup of powdered sugar; add the yolks and stir into
cooked mixture; cool and add vanilla.











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