CHOCOLATE DISHES

Wairarapa Times-Age, 1 November 1940, Page 8

CHOCOLATE DISHES

0 ALWAYS FIND FAVOUR. 1 Chocolate should not be regarded ; merely as a toothsome sweet, for it , supplies much nourishment to the body because of the fat. carbohydrates < and protein which it contains. ( One pound of chocolate gives as A much energy as 21bs of roast beef. 31bs j of salmon, lib of shelled ahnonds or two dozen egg yolks. It supplies as j much protein as one dozen whole eggs. ] Its rich, dark colour and delightful £ flavour make it extremely popular in e desserts and cakes, but appreciation of j its food value and comparatively low cost are also responsible for the large t amounts that are used. i

, If you wish to substitute cocoa in j recipes which give only chocolate, use , three level tablespoonfuls of cocoa and two-thirds of a tablespoonful of butj ter for each square or ounce of chocoI late required. * Cold Chocolate Souffle. Take 1 gill milk, 3 eggs, loz' gelatine. J IJoz castor sugar, 1 gill water, vanilla, 1 2oz grated chocolate. ' Method: Beat the egg yolks in a ‘ basin, boil the milk and pour both into a saucepan and stir over a gentle heat ; until thick. Add the sugar and vanilla ' and put aside to cool. Dissolve the chocolate and gelatine in the water and 1 cool a little, then stir into the custard. When it is just beginning to thicken add the well beaten egg whites. When cold turn out and decorate. Chocolate Fudge. Take 11b sugar, loz butter. 1 pint tin unsweetened condensed milk, soz plain chocolate, 2 tablespoonfuls water, 1 teaspoonful vanilla essence. Method: Put all the 'ingredients except the vanilla essence into a large saucepan and heat gently until the sugar has dissolved, then bring to boiling point and boil rapidly for 25 to 30 minutes, stirring as necessary to prevent burning at the bottom of the pan. Remove from the heat and leave to cool for a few minutes, then add the vanilla essence and stir or beat until thick and creamy. Turn quickly into a greased tin and when sufficiently cooled cut into pieces with a sharp knife. When cold turn out onto greaseproof paper and leave exposed to the air for a few hours before packing away into a tin. Chocolate Biscuits. Take 3oz each of butter, sugar and flour, 2oz cornflour, 1 egg, l£oz chocolate powder or chocolate, 1 teaspoonful baking powder, pinch of salt. Method: beat the butter and sugar to a cream, add the egg and beat well. Sift the flour, cornflour, baking powder and salt together and add to the butter mixture, adding the chocolate lastly. Roll out thinly, cut into rounds and. place on the oven slide. Cook for 12 minutes in a moderate oven. When cold join two biscuits together with a chocolate icing and decorate on top with icing and walnuts. Baked Chocolate Custard. Take 1 pint of milk, 3 eggs, J cup sugar, loz grated chocolate, vanilla flavouring. Method: Add the chdcolato to the milk and beat slightly, then stir in the beaten egg yolks, sugar and vanilla. Pour into a dish and cook in a very low oven for about .1 of an hour. Make a meringue of the egg whites spread over the top of the custard and cook again until slightly brown. Little Chocolate Cakes, Take 1 large egg, its weight in but- . er, sugar and flour, .1 teaspoonful balo ng powder, 1 tablespoonful chocolate powder, 1 teaspoonful vanilla. Method: Beat the butter and sugar to a cream, add gradually the beaten ■ egg and beat thoroughly. Sift together the flour, chocolate powder and baking - powder, and stir into the cream mixture with the vanilla essence. Bake in 1 greased tins for 25 minutes in a modi- I um oven and when cold ice withi’ chocolate icing. 1 I i Chocolate Pudding. ! Take- 4oz butter. 4oz castor sugar, 2 ] eggs. Boz flour, loz cocoa, A teaspoon- | ful cream of tartar, teaspoonful bi- ; carbonate of soda, 2 tablespoonfuls ( milk. i Method: Beat together the butter and sugar. Add the eggs one at a time ; and beat until the mixture is thick and I ] uniform. Sift together the flour, cocoa, cream of tartar and bicarbonate of I soda and mix into the butter, etc. adding the milk. Turn into a greased ; mould, cover with greased paper and ] cook for 50 minutes in a medium oven.