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MILTON PUDDING
Use one pint of stale bread broken in crumbs, one quart of milk, two
eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon,
three tablespoonfuls of sugar and two ounces of Walter Baker & Co.’s
Chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a
bowl, and soak for two or three hours. Beat [...]
CHOCOLATE MERINGUE PUDDING
For a small pudding use one pint of milk, two tablespoonfuls and a half
of cornstarch, one ounce of Walter Baker & Co.’s Chocolate, two eggs,
five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of
salt, and half a teaspoonful of vanilla extract.
Mix the cornstarch with one gill of the milk. Put the remainder of [...]
CHOCOLATE PUDDING
Reserve one gill of milk from a quart, and put the remainder on the fire
in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold
milk. Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt. Add this to the cornstarch and milk, and stir into
the boiling milk, beating well [...]
CHOCOLATE SOUFFLE
Half a pint of milk, two ounces of Walter Baker & Co.’s Chocolate, three
tablespoonfuls of sugar, one rounding tablespoonful of butter, two
tablespoonfuls of flour, four eggs.
Put the milk in the double-boiler, and place on the fire. Beat the
butter to a soft cream, and beat the flour into it. Gradually pour the
hot milk on this, [...]
BAKED CHOCOLATE CUSTARD
For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place on the fire and
cook for ten minutes. Shave the [...]
CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, half a teaspoonful of
salt. Put the milk on the fire in the double-boiler. Shave the
chocolate, and put it in a small pan with three tablespoonfuls of the
sugar and one of boiling [...]
CHOCOLATE BLANC-MANGE
Put one quart of milk in the double-boiler, and place on the fire.
Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and
cook until the mixture looks white, stirring frequently. It will take
about twenty minutes. While the milk and farina are cooking, shave two
ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, and [...]
CHOCOLATE CREAM
Soak a box of gelatine in half a pint of cold water for two hours. Put
one quart of milk in the double-boiler, and place on the fire. Shave two
ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it in a
small pan with four tablespoonfuls of sugar and two of boiling water.
Stir [...]
CHOCOLATE BAVARIAN CREAM
For one large mould of cream, use half a package of gelatine, one gill
of milk, two quarts of whipped cream, one gill of sugar, and two and a
half ounces of Walter Baker & Co.’s Chocolate.
Soak the gelatine in cold water for two hours. Whip and drain the cream,
scrape the chocolate, and put the [...]
CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one-third of a cupful of cold
water for two hours. Whip one pint of cream to a froth, and put it in a
bowl, which should be placed in a pan of ice-water. Put half an ounce of
shaved chocolate in a small pan with two tablespoonfuls of [...]
CHOCOLATE MOUSSE
Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a thin layer of coarse salt. Pack the space between the
mould and the pail solidly with fine ice and coarse salt, using two
quarts of salt and ice enough to fill the space. Whip one quart of
cream, and drain it [...]
CHOCOLATE CREAM PIES
Beat to a cream half a cupful of butter and a cupful and a quarter of
powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine,
half a cupful of milk, and a cupful and a half of sifted flour, with
which has been mixed a teaspoonful and a half of baking powder. Bake
this in four [...]
CHOCOLATE ICE-CREAM
For about two quarts and a half of cream use a pint and a half of milk,
a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker
& Co.’s Premium No. 1 Chocolate, two eggs, and two heaping
tablespoonfuls of flour.
Put the milk on to boil in a double-boiler. Put the flour and [...]
CHOCOLATE PROFITEROLES
Shave into a cup one ounce of Walter Baker & Co.’s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Make a paste the
same as for eclairs, save that instead of one tablespoonful of sugar
three must be used.
As soon as the paste is cooked, beat in the melted chocolate. When [...]
CHOCOLATE ICING
Make a vanilla icing, and add one tablespoonful of cold water to it.
Scrape fine one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate,
and put it in a small iron or granite-ware saucepan, with two
tablespoonfuls of confectioners’ sugar and one tablespoonful of hot
water. Stir over a hot fire until smooth and glossy, then [...]
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