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Gipsy Meringue

The same in the main as the two preceding with a chocolate cream for the middle. 3 pints of milk. 4 ounces of sugar. 3 ounces of grated chocolate. 3 ounces of corn starch. 8 yolks of eggs. Vanilla flavoring. Little salt. Make same way as almond cream, boiling the grated chocolate in the milk. Make the meringue white and very light baked; flavor it with almond and sift crimson sugar sand on top after baking.

The object of baking the sheets of cake in the pans in which the meringue is made is to have them adhere to the bottom sufficiently to prevent their rising and floating in the cream mixture when poured in as otherwise they will do. Jelly cake sheets used this way have to be held to the bottom by means of a little beaten egg, baked by passing the pan a moment over the fire.