Chocolate Souffle

September 6, 1992


!/2 c. sugar
2 T. cornstarch
1 c. milk
2 squares 1oz. each, unsweetened chocolate
3 egg yolks
2 T. oleo, softened
1 t. vanilla
4 egg whites
1/2 t. salt
1/4 t. cream of tartar

Blend sugar and cornstarch in a small saucepan. Gradually stir in milk, add chocolate. Cook over medium heat, stirring constantly until chocolate is melted and mixture thickens and boils. Boil and stir 1 minute.
Remove from heat. In a small mixing bowl, beat yolks until thick and lemony. Gradually beat in chocolate mixture. Stir in oleo and vanilla.Cool to room temperature. Preheat oven to 350*. Butter a 2 qt. casserole and sprinkle sugar lightly over oleo. In a large mixing bowl, beat egg whites, salt and cream of tartar until
stiff peaked. Stir about 1/4 c. of the meringue into chocolate. Carefully fold in the rest of meringue.
 Gently pour into casserole. Bake 50 minutes or until it is toothpick clean. Serve.
Cracks are normal

Roses are red
Violets are blue
We love one another
And every day too...by me in the 2nd grade