Evening Republican, Volume 18, Number 74, Rensselaer, Jasper County, 27 March 1914 — Chocolate Tartlets. [ARTICLE]

Chocolate Tartlets.

Four eggs, one-half cake grated chocolate, one tablespoonful of cornstarch dissolved in milk, three tablespoonfuls of milk, four of sugar, a half teaspoonful of vanilla, a half teaspoonful of cinnamon, a small pinch of salt and a heaping teaspoonful of butter. Rub the chocolate smooth in the milk, heat over the fire and add the cornstarch wet in milk. Stir until' thickened and then pour out. When cold beat in the yolk of eggs, sugar and flavoring. Bake in tart shells; cover with meringue. To be served cold.