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New Zealand Listener, Volume 5, Issue 110, 1 August 1941, Page 50

66 Here are some Of my favourite Chocolate 99 Recipes' says Mrs.CHEERFUL OP course I dont mind passing them on to others they' re too good not to share 1" Mrs. Cheerful believes i0 using plenty of Bournville Cocoa in her cooking not only because it gives such richness and favout; and delicious zest to cakes, puddings and SO on, but because it also gives' that extra nourishment that is SO valuable when providing meals for 4 family of five on a moderate 66 budget So ! Plenty of delicious Bouraville Cocoal" says Mrs. Cheerful AURhV @cot Cut these Recipes out and paste chem In your book CHOCOLATE Pie CHOCOLATE SHORTBREADS Take 6-02. short pastry, 1 egg, 2 teaspoons Bournville Cocoa, Cream together #-1b. butter; H-b. sugar, then add I table- 2 tablespoons four, 2 tablespoons butter; 3 dessertspoons spoon Bournville Cocoa and 1 teaspoon baking powder sugar, and jam. Roll out pastry and line 3 sifted with I large cup of flour: Mix to a tart plate with it: Decorate the edge and stif dough with about 2 of milk: Roll spread a thick layer of jam on the bottom out on cold oven tray cuboit 1 inch in Beat sugar and butter together, add yolk of thickness. Bake in moderate oven until egg and beat well. Stir in four and brown. Ice if liked. Icing should be ready while biscuits Bournville Cocoa. Put this mixture over the jam and cook are still hot: I cup icing sugar; 1 tablespoon Bournville in fairly bot oven about 20 minutes. Beat white of egg stif, Cocoa, vanilla to taste; ~sprinkle with nuts O5 chopped stif in I tablespoon sugar; spread over tart and bake till raisins. Cut into squares while still warme Pale gold io low oven: CHOCOLATE LOAF breakfast cups fouf; 4 teaspoons baking powder; 1 small CHOCOLATE CREAM DESSERT cup sugar, 1} tablespoons Bournville Cocoa, I cup milk E dessertspoons gelatine; 1 cup hot water, 2 tablespoons 12 cups water, I dessertspoon butter and Bournvillle Cocoa, 1 cup sugat; 8 teaspoon salt; 1 cup scalded 1 teaspoonful salt: Sift flour, powder; milk, I4 cup cold milk; 2 egg yolks and whites beaten Bournville Cocoa and salt twO or three separately, teaspoon vanilla. Dissolve times U rub in butter; then add milk and gelatine in bot water; mix Bournville Cocoa, water; mixed. Make into a soft dough gugar and salt and add scalded milk: Mix and put into buttered loaf tin. Bake in a hot oven about wel and add cold milk: Cook in double 25 minutes: When cooked turn out on a towel and cover boiler; adding slowly beaten egg yolks. till cold: Cook uotil it begins to thicken, stirring constantly: Remove from fire, CHOCOLATE GINGERBREAD add vanilla, cool and add #b. butter; 22 breekfastcups four, I teacup milk I heaped dissolved gelatine and fold teaspoon carbonate soda, 2 dessertspoons Bournville Cocoa, in beaten egg whites. Pour Peel, and sultanas, I teacup sugar, I teacup into mould to seta Makes golden syrup, I teaspoon vanilla. Cream eix servings: butter and sugar, dissolve soda in milk; and mix and bake in a meat tin in 2 moderate oven: use only And This is how to make 4 really results good cup of COCOA Milk made into cocoa has its energy value satisfactory increased by 45%- Make it this way 1 most For each cup mix 1 level teaspoonful of For Bournville Cocoa and one tcaspoonful BOURNVILE Sthea f cestitbf tbetthilcold boilkng poing WURHVI stir in the mixed cocoa, bring all up to the boil, EXTRA take off fire, whisk for a co] second or two before for pouringintocups. Whip- soLu Boce CocoA {vourishment ped credeli delicdous socugivef Rnvile: Iet Prices Tin xcocoel SUPREME: 9d. per #b. Tio 6 74pe2 Hb. Tio FLAVOUR I80 219 Per