Belgian Gingerbread Recipe

(No. 2)
Melt four penny tablets of chocolate in hot milk until it is liquid and
without lumps. Boil up a pint of milk with a stick of vanilla, a big lump
of butter (size of a walnut) and ten lumps of sugar. When this boils, add
the chocolate and keep stirring continually. Then take the yolks of three
eggs and well beat them; it is better to have these beaten before, so as
not to interfere with the stirring of your mixture. Add your three yolks
and keep on stirring, always in the same way. Then pour the mixture into
a mold that has been rinsed out in very cold water, and let it stand in a
cool place till set.
[_Mrs. Emelie Jones_.]

Vote