| | | | | flour, which has been mixed with enough cold milk |
| CHOCOLATE CREAM PIE | | | | to be thin enough to pour into the hot milk. Cook, |
| By: Elizebeth Burr | | | | stirring constantly, until it thickens; then let it cook |
| Line a pie plate with rich pie crust, putting on an | | | | eight or ten minutes. Mix the eggs and sugar |
| extra edge of crust the same as for custard pie. | | | | together and pour the hot mixture over them, |
| Fill with the chocolate filling made after the | | | | stirring well; put back in double-boiler and cook, |
| following recipe. Bake in a hot oven until crust is | | | | stirring constantly one minute. Remove, and when |
| done; remove, and when cool, cover with a | | | | cool add one teaspoonful of vanilla. |
| meringue and brown very slowly in moderate | | | | MERINGUE |
| oven. | | | | * 2 eggs (whites),* Pinch of salt,* 4 level |
| CHOCOLATE FILLING | | | | tablespoonfuls of sugar,* 1 teaspoonful of vanilla. |
| * 1 cup of milk,* Pinch of salt,* 1 ½ squares of | | | | Add salt to eggs and beat in a large shallow dish |
| Baker's Chocolate,* 2 level tablespoonfuls of | | | | with fork or egg-whip until stiff and flaky and dish |
| flour,* 2 eggs (yolks),* 5 tablespoonfuls of sugar | | | | can be turned upside down. Beat in the sugar |
| (level),* 1 teaspoonful of vanilla. | | | | slowly, then the vanilla, and beat until the dish can |
| Put milk, salt and chocolate in upper part of the | | | | be turned upside down. |
| double-boiler, and when hot and smooth, stir in the | | | | |