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Frosting for Eclairs
One tablespoon corn starch, one cup milk, one egg, one cup of sugar, one-half cup of grated chocolate; boil all together until thick, and frost.
Four hundred recipes from Auburn, New York, 1881 — the oldest cookbook here, and the only one written by a woman for herself.
Home › Supper › Frosting for Eclairs
One tablespoon corn starch, one cup milk, one egg, one cup of sugar, one-half cup of grated chocolate; boil all together until thick, and frost.