TRY THESE RECIPES

Hawke's Bay Herald-Tribune, Issue 195, 3 September 1937, Page 11

TRY THESE RECIPES

CHOCOLATE HAS A HIGH NUTRITIOUS VALUE Few people realise what a variety of delicious rocipes there are in which chocolate is oue of the main ingredients but tnis food is becoming a greater favourite than ever before due to Jts delicious flavour and high nutritious value. ISince chocolate scorches quickly, jfc should never be melted alone over uirecfc heat. Again, hofc melted chocolate added suddenly to cold mixturcs separates into tiny, hard lumps. To avoid this, * grate and blend -well, or melt over boiling water, beforo. adding to the dish you are making. CHOCOLATE BICE PUDDING. Ingredients; 1 pint of milk, 2oz. rice, 2oz. sugar, '2oz. chocolate. Method: Wash the rice well, grate the chocolate, pour on the hot milk and stir till well melted, add sugar. Place the rice in a piedish and pour the li.quid on. Bake in a very slow ovcn till creamy, about li hours. CHOCOLATE SCONES. Ingredients : 4 cups flour, 4 teaspoonfuls of baking powder, I small cup of sugar. 1$ tablespoonfuls of cocoa, 1 c'jp of milk, .!£ cups of water, 1 large teiispooni'ul of butter, | teaspoonful of salt. Method: SifTfc tKe flour, baking powder, salfc and cocoa well together. Eub in the llulter, add the liquids, malciag into a eoft dougb. Turn out on to a floured board. Knead slightly, roil out, cut inlo rounds. Place on a greased tin, glazo with a little milk if liked, and bake in a hot ovor from 10 to 15 minutes, according to the size. CHOCOLATE FLEUE. Ingredients: 6oz. short erust, 2 tablespoonfuls of cornflour, 2 eggs, 5 tablespoonfuls of sugar, 1 pint of milk, 1 tablespoonful grated chocolate, vanilla. Method: Make the pastry and lina a flour ring and cook in the usual way. Make a chocolate custard with the milk, cornflour, egg yolks, chocolate, vanilla and 2 tablespoonfuls of sugar. When the flour ring is cold, fill with chocolate custard. Make meringue with tho egg white and sugar, pilo roughly over the top and placo in a eool oven t'o brown slighlly. OHOCOLATE EOLL. Ingredients: 11b". self-raising flour. Soz. sugar, 12 tablespoonfuls of milk, § teaspoonful of salt, 3 tablespoonfuls of cocoa, 6 tablespoonfuls of water. Method: Sift the flour, salt, sugar, and cocoa well together. Mix into a soft dough with the water and milk. Two'-tkirda iill well-grcased cocoa or salt tins with the mixturo. Covor with greased Ii-us, s'tand on a .sandwich tin and bake in a moderate oven 35 to 40 minutes. Turn on to a cako cooler. When cold, cut into thin slices, and butter.