CHOCOLATE DISHES

Wairarapa Times-Age, 24 July 1939, Page 8

CHOCOLATE DISHES

CONTAIN MUCH NOURISHMENT. Chocolate should not be regarded merely as a toothsome sweet, for it supplies much nourishment to the body because of the fat, carbohydrate and protein which it contains. One pound of chocolate gives as much energy as 21bs. of roast beef, 31bs. o£ salmon, lib. of shelled almonds, or 2 dozen ’egg yolks. It supplies as much protein as one dozen whole eggs. Its rich, dark colour and delightful flavour make it extremely popular in desserts and cakes, but appreciation of its fqod value and its comparatively low cost are also responsible for the large amounts that are used. If you wish to substitute cocoa for

chocolate, use 3 level tablespoonfuls of cocoa and two-thirds tablespoon of butter for each square or ounce of chocolate named in the recipe.

CHOCOLATE SPONGE. Ingredients: 3 large eggs or 4 small ones, 1 cup sugar, level breakfastcupful flour, pinch of salt, 2 bare ounces butter. 1 teaspoonful carbonate of soda, 1 level teaspoonful cream of tartar, 2 tablespoonfuls boiling water, 2 good tablespoonfuls cocoa. Method: Beat the eggs and sugar well until the sugar is dissolved, add the flour, cocoa, salt and cream of tartar. Melt the butter in the boiling water in a small mug and as it bubbles up stir in the soda and add quickly to the mixture. Pour into buttered and floured tins and bake in a moderate oven.

BAKED CHOCOLATE CUSTARD. Ingredients: 1 pint milk. 3 eggs, ?> cup sugar, loz. grated chocolate, vanilla flavouring. Method: Bring the milk to boiling point, stir in the grated chocolate and dissolve thoroughly. Add the sugar, beaten egg yolks and vanilla. It may be cooked in individual dishes or in one dish. Set the dish in a slow oven and cook until set. about J hour. Make a meringue with the egg whites and sugar and cover the top of the custard. Cook till crisp. CHOCOLATE BUBBLES. Ingredients: 2 breakfast cupfuls of rice bubbles. 6 penny sticks of chocolate, cooking wax. Method: Grate the chocolate or break it into small pieces and place in a double saucepan with a piece of wax the size of a thimble (grated). Melt this but do not boil. Lift off the heat but keep the saucepan in the boiling water to prevent the chocolate from setting and stir in the rice bubbles. Place in spoonfuls on a plate and push together with the fingers. CHOCOLATE SAUCE. Ingredients: 2oz. grated chocolate, j pint water, 2oz. castor sugar, 1 tablespoonful coffee essence, few drops vanilla essence, :;oz. cornflour. Method: Mix the cornflour to a paste with some of the water, add the chocolate, sugar and essences. Boil up the rest of the water and stir in the other ingredients. Bring all to the boil and cook for ten minutes, stirring all the time. CHOCOLATE BALLS. Ingredients: jib. grated chocolate, 3 oz. castor sugar, jib. finely chopped almonds and raisins. Method: Mix together thoroughly, add 1 tablespoonful very strong coffee, and a little piece of butter. Work well together, shape into little balls, and roll in crystallised sugar. Keep for a day before using.