CHOCOLATE FOR CHOICE

Wairarapa Times-Age, 18 October 1938, Page 8

CHOCOLATE FOR CHOICE

DELIGHTFUL RECIPES. Whether you are planning a party for your children or a party for yourself, or just planning an everyday meal, you will be delighted with these recipes with a chocolate flavour. There are plenty to choose from for hot and cold nights, too. Chocolate Castle Puddings. Take 2oz. cocoa, Jib. breadcrumbs, 3oz. margarine, 6oz. castor sugar, 2 eggs, milk to mix, vanilla flavouring. Make the breadcrumbs and mix with the cocoa and castor sugar. Beat up the eggs. Warm the margarine sufficiently to melt it. Add the eggs and melted margarine to the dry ingredients, mix together with some milk, as required, and mix well. Add flavouring to taste. Put into small greased castle moulds, cover with greased# papers, and steam for about three-quart-ers of an hour. Turn on to a hot dish and serve with hot custard sauce. Steamed Chocolate Pudding. Take 3oz. stale sponge cake, loz. cocoa, loz. butter, loz. flour, 1 egg, 1J oz. sugar, l l gill milk, J teaspoonful baking-powder. Crumble the sponge , cake and mix with the cocoa. Boil the milk and pour over it, and leave to soak. Beat the sugar and butter together’ to a cream. Add the egg; stir it in quickly and beat well for a few minutes. Mix the flour and bgking-powder and stir in carefully, add also the soaked sponge cake and milk gradually. Mix all together and flavour with vanilla. Put into a well-greased basin, cover securely with a greased paper, and steam gently for one hour and a half. Turn out carefully and serve with marshmallow sauce. Chocolate Velvet Frosting. Take 2oz. chocolate, J teaspoonful vanilla, 1 tablespoonful butter, ? cupful condensed milk. Meltthe chocolate in a double boiler, stir in the butter, then condensed milk and vanilla. Beat till thick enough for coating a cake. Chocolate Petits Fours. Take loz. cocoa, 3oz. ground almonds, 4oz. icing sugar, vanilla essence, about f to 1 white of egg, a few glace cherries, loz. shelled walnuts.. Chop the walnuts very finely. Roll the lumps out of the sugar and rub it through a fine sieve. Add the cocoa, walnuts, and ground almonds and mix together. Whisk the egg-white slightly and add to the dry ingredients as required, and mix all to a stiff paste, together with a few drops of vanilla essence. When well mixed, work it until smooth, and then divide into about sixteen portions. Roll each piece in the palm of the hand and make into a smooth, round shape, then press your little finger in the centre, not through to the bottom, and make a small hole. Place on a plate and brush the sides over with egg-yolk to glace them, then stick half a cherry in the centre. Put on top of the browning shelf in a cool oven to dry for about fifteen minutes. / Chocolate Mounds. Take 4oz. castor sugar, IJpz. cocoa, 2oz. Barcelona nuts, whites of about 1 or 1-J eggs. Put the nuts through the mincer, add the cocoa and sugar, and mix all together. Whisk,the egg-whites to a very stiff froth, and add sufficient to mix all to a stiff paste. Divide into portions and place on a buttered tin in small mounds, with a whole nut on top of each extra to that given in the recipe. Bake in a moderate oven for about ten to fifteen minutes. Dredge with castor sugar. Chocolate and Pineapple Mould. Take 1 dessertspoonful chocolate powder, J pint milk, 1 small tin pineapple, 1 egg, 3 dessertspoonfuls castor sugar, 5-Boz. gelatine, J gill pineapple syrup, 1 gill cream (for decoration), vanilla. Mix the chocolate to. a smooth paste with some of the milk, then boil the remainder and stir on to it and cool slightly. Beat up the egg and add the hot milk and chocolate to it. Strain into a jug, stand in a saucepan of cold water, and cook until the custard thickens. Keep it well stirred, and be careful not to let it curdle. When cooked, remove from the saucepan, add the sugar, and leave till cold. Rub the pineapple through a sieve to a pulp, then mix with the cold chocolate custard. Put the gelatine in a saucepan with the pineapple 1 syrup and dissolve it slowly; being careful not to let it boil. Strain this into the pineapple and chocolate and mix together. Pour into a wet border mould and leave until set. Whisk the cream until it stiffens, sweeten and flavour it to taste, pile it into the centre hole of the mould, and serve. Baked Chocolate Puddings. Take loz. butter, loz. sugar, loz. flour, loz. cocoa, 1 egg, J teaspoonful bakingpowder. ( Grease six small- moulds well. The butter and sugar are creamed till light, and the egg is added and beaten well into the mixture. The flour and cocoa, are sifted together and stirred lightly in with the baking-powder. The small greased moulds are filled three-quart-ers full, and the puddings baked for twenty minutes. Turn out carefully ai?d serve with marshmallow sauce, made by dissolving a quarter of a pound of marshmallows in one gill of water.