Chocolate Tartlets.
4 eggs; ½ cake Baker’s chocolate, grated; 1 tablespoonful corn-starch, dissolved in milk; 3 tablespoonfuls of milk; 4 tablespoonfuls of white sugar; 2 tablespoonfuls of vanilla; ½ teaspoonful cinnamon, and a little salt; 1 heaping teaspoonful of melted butter.
Rub the chocolate smooth in the milk; heat over the fire, and add the corn-starch wet in more milk. Stir until thickened, and pour out. When cold, beat in the yolks and sugar, with the flavoring. Bake in open shells lining paté-pans. Cover with a méringue made of the whites and a little powdered sugar, when they are nearly done, and let them color slightly. Eat cold.
Second Week. Saturday.
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Winter Pea Soup.
Ham and Eggs. Macaroni with Cod.
Fried Beans. Cold Slaw, with Cream Dressing.
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Squash Pie.
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