Chocolate Sauce

Ingredients

• 2 cups milk
• 1½ tablespoons corn-starch
• 2 squares Baker’s chocolate
• 4 tablespoons powdered sugar
• 2 tablespoons hot water
• 2 eggs
• ⅔ cup powdered sugar
• 1 teaspoon vanilla

Steps

1. Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.

More recipes with milk, cornstarch, chocolate, powdered sugar, eggs or vanilla

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.