FROM COOK'S BOOKS

Rotorua Morning Post, Volume 3, Issue 702, 30 November 1933, Page 2

FROM COOK'S BOOKS

SOME CIIOCOLATE RECIPES. Fancy Rice Pudding. Ingredients. — l2oz cup chocolate, J teaspoon salt, \ teaspoon vanilla, 2 cups boiled rice, 2 cups milk, J cup castor sugar, 1 tablespoon cornflour. iMethod. — |Heat ch'oloclate with th'e salt, sugar, milk and vanilla until chocolate is melted and all ingredients and well blended. Mix cornflour to a paste with a tablespoon of milk and stir in. Add rice, and p'our into a butter baking-dish. Bake in a moderate oven for about 20 minutes. Serve with milk, cream or custard. Enough for three or four helpings. Chocolate Fruit Cake. Ingredients. — 4!on cup chocolate, 6oz flpur, 2oz currants, 2 eggs, 2oz castor sugar, 51b butter 'or margarine, 2oz sultanas, 1 teaspoon baking powder. Method. — Pick over, wash, and dry fruit. Sift.flour, chocolate, and baking powder into a basin. Grease a cake tin, and line with' two layers of greased paper. Beat butter and sugar

itq a cream in a basin. Stir in one egg :a.t a time, beating well between each addition. Add flour and fruit alternately with a little mil^ j^t encugh to make a thick batter. Stir in a few drops of almond essence, then turn mixture into a cake tin. B.ake in a moderate oven (350 deg. F.) for about three-quartefs of an hour. Test with a skewer to see if cake is dry before removing from oven. If not, bake a little longer. Turh on to a cake'rack and leave till ciold." Chocolate Nu,t Cream Fi'lling. Ingredients, — loz cup chocolate, 51b butter, 5 tin condensed milk, |lb i brown sugar, 3oz chopped nuts, 1 tablespoon water. 'Method. — Plaee sugar and water in a saucepan. Bring to boil. Boil five minutes. Add milk, butter and cup chocolate. Boil for three tor four minufes, stirring constantly. Add nuts. Cool slowly. Add a few drops of vanilla essence. Use when cold. Chocolate Scrunch. - Ingredients.— ||lb cup chocolate, 1 teaspoon vanilla, 5 teaspoon ground cinnamon, 1 cup stoned dat.es," 1 cup stoned raisins, 1 teaspoon grated orange rind, Method. — (Put stoned dates and raisins through a mincer. Add orange rind, cinnamon and vanilla. Mix ingredients well and form into balls. Melt chocolate in a d'ouble boiler. Dip balls in, one by one, usirig a wire chocolate dipper or very fine knitting needle. Place on waxed paper to cool and harden.