HOME MAKERS CORNER

White Ribbon, Volume 19, Issue 3, 1 April 1947, Page 12

HOME MAKERS CORNER

By LYNETTE With dried fruit still so scarce, one finds it rather difficult to introduce variety of flavouring and of texture into one’s cooking, but, take a bar oi chocolate and grate it on the coarsest grater to cut it into pieces, and you will have something which adds a delightful “crunch” to a biscuit, and i> also a toothsome a«’: tion to cake' and desserts. Chocolate Chip Cake 4 cup shortening, H cups sugar, 3 eggs, 1 teaspoon vandla, 2 cups flour, f cup cornflour, 4 teaspoon salt, 1 cup milk, 3 squares unsweetened chocolate Cream shortening. Add sugar, beaten egg yolks and vanilla. Sift dry ingredients together and add alternately with milk. Mix in grated chocolate, and lastly stiffly beaten egg whites. Bake in two layer tins at 375 degrees Fahr. for twenty-live minutes Chocolate Chip Biscuits 4 oz. shortening, 3 oz. sugar, 14 cups flour, 1 teaspoon baking powder, 1 tablespoon milk, 1 7d. cake chocolate Cream shortening and sugar. Add sifted dry ingredients, chipped or grated chocolate and milk. Roll into halls and flatten on a baking tray. Bake at 350 deg. F. for fifteen minutes Chocolate Chip Cream 2 cups milk, 2 eggs, 2 tablespoons sugar. 2 tablespoons cornflour, 1 7d. cake chocolate, vanilla. Beat egg volks with sugar and cornflour Add hot milk and return to pot till cooked. Beat egg whites stiffly, add to custard with vanilla. Cool, and when cold, add the chipped chocolate