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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

HARD TIMES CHARLOTTE
 

 Take 1 1/2 pints of sweet milk, set on the fire to boil. Mix together the following: 1/2 large cup of sugar, 1 beaten egg, 1 heaping tablespoonful of cornstarch, 1/2 cup of milk, 2 tablespoonfuls of grated chocolate, a pinch of salt, blend smooth and pour gradually into the boiling milk; let simmer a few minutes, stirring all the time. Fill a large fruit dish with any kind of stale cake cut in small pieces; when the cream is nearly cold, flavor with lemon or vanilla and pour over the cake. Serve cold.

Sister Jas. F. Thomas, Inglewood, Cal.