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Chocolate and Cocoa Recipes and Home Made Candy Recipes by Maria Parloa;Janet McKenzie Hill
page 55 of 116 (47%)
with baking powder, and vanilla. To melted chocolate add one-third a cup
of powdered sugar, place on range, add gradually remaining milk, and
cook until smooth. Cool slightly and add to cake mixture. Bake fifteen
to twenty minutes in round layer-cake pans. Put between layers and on
top of cake White Mountain Cream sprinkled with almonds.--_From Boston
Cooking School Cook Book--Fannie Merritt Farmer._


MRS. ARMSTRONG'S CHOCOLATE PUDDING

Soften three cups of stale bread in an equal quantity of milk. Melt two
squares of Walter Baker & Co.'s Chocolate over hot water and mix with
half a cup of sugar, a little salt, three beaten eggs and half a
teaspoonful of vanilla. Mix this thoroughly with the bread and place in
well-buttered custard-cups. Steam about half an hour (according to size)
and serve in the cups or turned out on warm plate.--_Mrs. Helen
Armstrong._


MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-fourth of a cupful of
cold water. Whip one pint of cream to a froth and put it in a bowl,
which should be placed in a pan of ice water. Put an ounce of Walter
Baker & Co.'s Chocolate in a small pan with two tablespoonfuls of sugar
and one of boiling water, and stir over the hot fire until smooth and
glossy. Add to this a gill of hot milk and the soaked gelatine, and stir
until the gelatine is dissolved. Sprinkle a generous half cupful of
powdered sugar over the cream. Now add the chocolate and gelatine
mixture and stir gently until it begins to thicken. Line a quart
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