WENDY’S LITTLE COOKS.

Taranaki Daily News, 4 December 1926, Page 21

WENDY’S LITTLE COOKS.

CHOCOLATE CREAM PUDDING. Stale cake can be made into a jlelieious pudding if you eut it in fingers, arrange it in a glass dish, and pour a delicious chocolate cream over it. This is how chocolate cream is made: Grate two ounces of chocolate into a saucepan, pour half a pint of hot water over it, and stir over a low fire until the chocolate has dissolved. When it is boiling, add a good tablespoonful of condensed milk, and boil for about three minutes. Take the saucepan off the fire, and leave it while you beat the yolk of an egg. Egg should not be put into boiling cream as it is likely to curdle; but by now your cream will be off the boil and only hot, so stir in the egg quickly, and continue stirring until the cream thickens. Pour the chocolate cream over the cake, and I think you will be pleased with your pudding. ORANGE AND LEMON DROPS. Cut a large orange in half, and squeeze out all the juice. Pass this juice through a piece of muslin into the saucepan, for there should be no pips or bits of fruit in it. Add to the juice about twelve teaspoonsful of castor sugar; mix, and stir over the fire till the mixture becomes a syrup. Bring to the boil, and boil gently for ten minutes, stirring all the time with a wooden spoon. Butter- a dish, and place spoonsful of syrup on this to form fairly large drops. Allow to cool. Orange drops should be clear, and pale yellow in colour. By using lemon juice you can make lemon drops in the same way. These sweets burn easily, so be careful!