CHOCOLATE RECIPES

Wairarapa Times-Age, 27 October 1941, Page 2

CHOCOLATE RECIPES

THESE SHOULD BE TRIED. Here are some chocolate recipes which should be tried: — Butter Icing. This is a good sandwich filling. Taze 6 ozs sifted icing sugar, 3 ozs butter, J oz grated chocolate, 1 tablespoonful milk. Method: Dissolve the chocolate in the milk by warming slightly. Cream the butter and sugar, stir in the melted chocolate and blend all together by beating thoroughly. Chocolate Macaroons. Take 2 egg whites, 4 ozs ground almonds, 4 ozs castor sugar, £ oz ground rice, £ teaspoonful vanilla essence, 1 oz grated chocolate. Method: Beat the egg whites stiffly and add gradually the dry ingredients. Make the mixture into small balls and place in a flat tin covered with butter paper. Decorate each with an almond or cherry. Bake in a slow oven until firm and cooked through. Chocolate Meringue Tart. Line a tart plate with a good shortcrust; bake in a moderate oven until almost cooked, then fill with the following: Melt 3oz chocolate in a double saucepan with 2 cups milk, stir well until smooth, then add :} cup sugar. Mix 4 level tablespoons flour with 1 cup cold milk and stir until quite smooth. Now add the yolks of 3 eggs, well beaten, then pour over chocolate mixture, beating well all the time. Now return to saucepan and stir over gas until mixture thickens. Cook for about 5 minutes, then add 2 level tablespoons butter, vanilla, and a pinch salt. Cool a little, then fill prepared tart shell. Beat the egg-whites until stiff, then gradually add 1 cup sugar and pile on top. Bake in a 'moderate oven until merigue is set and a pale colour. Chocolate Caramel Sauce. This sauce will keep well, so make the full quantiy and bottle for further use. Place in a thick saucepan 1 cup sugar, ■“ cup glucose, 3 oz chocolate, chopped finely, level teaspoon salt, and £ cup cream. Stir over a low gas until"thoroughly dissolved, then boil until a soft .ball will form when a little of the syrup is tested between thumb and finger. Now add another | cup cream and boil again for the same time. Pour into hot jars and seal. When ready to use, thin down with a little cream or hot water. Do this only if sauce is too thick.