Daily Archives: October 14, 2008

Sweet Surrender…

Men making donuts at the Sugar Crest Donuts CompanyChocolate Corn Starch Mould

  • ½ c milk
  • ¼ square of chocolate
  • 1 T sugar
  • 3 t corn starch
  • Speck salt
  • 7 drops of vanilla

Heat chocolate in double broiler. Mix corn starch, sugar and salt thoroughly and add enough of the cold milk to make smooth paste. Add rest of cold milk to chocolate and bring to a scald. Stir corn starch mixture into heated milk and cook 20 minutes. Pour into wet moulds. When cold, unmould and serve with sugar and cream.

OAC Recipes for use in Freshman Cooking Classes, November 1909