Chocolate Recipes

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CHOCOLATE LAYER CAKE
Beat half a cupful of butter to a cream, and gradually beat into it one cupful
of sugar. When this is light, beat in half a cupful of milk, a little at a time,
and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth.
Mix half a teaspoonful of baking powder with two scant cupfuls of sifted
flour. Stir the flour and whites of eggs alternately into the mixture. Have
three deep tin plates well buttered, and spread two−thirds of the batter in
two of them.
Into the remaining batter stir one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate, melted, and spread this batter in the third plate. Bake the
cakes in a moderate oven for about twenty minutes. Put a layer of white
cake on a large plate, and spread with white icing. Put the dark cake on this,
and also spread with white icing. On this put the third cake. Spread with
chocolate icing.
TO MAKE THE ICING. Put into a granite−ware saucepan two gills of
sugar and one of water, and boil gently until bubbles begin to come from
the bottom−−say, about five minutes. Take from the fire instantly. Do not
stir or shake the sugar while it is cooking. Pour the hot syrup in a thin
stream into the whites of two eggs that have been beaten to a stiff froth,
beating the mixture all the time. Continue to beat until the icing is thick.
Flavor with one teaspoonful of vanilla. Use two−thirds of this as a white
icing, and to the remaining third add one ounce of melted chocolate. To
melt the chocolate, shave it fine and put in a cup, which is then to be placed
in a pan of boiling water.
CHOCOLATE CAKE
For two sheets of cake, use three ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, three eggs, one cupful and three−fourths of sifted pastry
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flour, one cupful and three−fourths of sugar, half a cupful of butter, half a
cupful of milk, half a teaspoonful of vanilla extract, one teaspoonful and a
half of baking powder.
Grate the chocolate. Beat the butter to a cream, and gradually beat in the
sugar. Beat in the milk and vanilla, then the eggs (already well beaten),
next the chocolate, and finally the flour, in which the baking powder should
be mixed. Pour into two well buttered shallow cake pans. Bake for
twenty−five minutes in a moderate oven. Frost or not, as you like.
CHOCOLATE MARBLE CAKE
Put one ounce of Walter Baker & Co.'s Chocolate and one tablespoonful of
butter in a cup, and set this in a pan of boiling water. Beat to a cream half a
cupful of butter and one cupful of sugar. Gradually beat in half a cupful of
milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful
of vanilla, and a cupful and a half of sifted flour, in which is mixed one
teaspoonful of baking powder. Put about one−third of this mixture into
another bowl, and stir the melted butter and chocolate into it. Drop the
white−and−brown mixture in spoonfuls into a well buttered deep cake pan,
and bake in a moderate oven for about forty−five minutes; or, the cake can
be baked in a sheet and iced with a chocolate or white icing.
CHOCOLATE GLACÉ CAKE
Beat to a cream a generous half cupful of butter, and gradually beat into
this one cupful of sugar. Add one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate, melted; also two unbeaten eggs. Beat vigorously for five
minutes; then stir in half a cupful of milk, and lastly, one cupful and a half
of flour, with which has been mixed one generous teaspoonful of baking
powder. Flavor with one teaspoonful of vanilla. Pour into a buttered,
shallow cake pan, and bake for half an hour in a moderate oven. When
cool, spread with glacé frosting.
GLACÉ FROSTING. Put half a cupful of sugar and three tablespoonfuls of
water in a small saucepan. Stir over the fire until the sugar is nearly melted.
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Take the spoon from the pan before the sugar really begins to boil, because
it would spoil the icing if the syrup were stirred after it begins to boil. After
boiling gently for four minutes, add half a teaspoonful of vanilla extract,
but do not stir; then set away to cool. When the syrup is about blood warm,
beat it with a wooden spoon until thick and white. Now put the saucepan in
another with boiling water, and stir until the icing is thin enough to pour.
Spread quickly on the cake.
CHOCOLATE GLACÉ
After making a glacé frosting, dissolve one ounce of Walter Baker & Co.'s
Premium No. 1 Chocolate in a cup, and put it with the frosting, adding also
a tablespoonful of boiling water.
CHOCOLATE BISCUIT
Cover three large baking pans with paper that has been well oiled with
washed butter. Over these dredge powdered sugar. Melt in a cup one ounce
of Walter Baker & Co.'s Premium No. 1 Chocolate. Separate the whites and
yolks of four eggs. Add to the yolks a generous half cupful of powdered
sugar, and beat until light and firm. Add the melted chocolate, and beat a
few minutes longer. Beat the whites of the eggs to a stiff, dry froth.
Measure out three−fourths of a cupful of sifted flour, and stir it and the
whites into the yolks. The whites and flour must be cut in as lightly as
possible, and with very little stirring. Drop the mixture in teaspoonfuls on
the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a
slow oven for about fourteen or fifteen minutes. The mixture can be shaped
like lady fingers, if preferred.
CHOCOLATE WAFERS
Grate four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and
mix with it two tablespoonfuls of flour and one−fourth of a teaspoonful
each of cinnamon, cloves and baking powder. Separate six eggs. Add one
cupful of powdered sugar to the yolks, and beat until very light; then add
the grated yellow rind and the juice of half a lemon, and beat five minutes
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longer. Now add the dry mixture, and with a spoon lightly cut in the whites,
which are first to be beaten to a stiff froth. Pour the mixture into buttered
shallow pans, having it about half an inch thick. Bake in a moderate oven
for half an hour. When the cake is cool, spread a thin layer of currant jelly
over one sheet, and place the other sheet on this. Ice with vanilla icing; and
when this hardens, cut in squares. It is particularly nice to serve with
ice−cream.

 

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CINDERELLA CAKES
Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one
gill of cold water, one tablespoonful of lemon juice, one teaspoonful of
baking powder, one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, half a tumbler of any kind of jelly, and chocolate icing the same
as for éclairs.
Separate the eggs, and beat the yolks and sugar together until light. Beat the
whites until light, and then beat them with yolks and sugar and grated
chocolate. Next beat in the lemon juice and water, and finally the flour, in
which the baking powder should be mixed. Beat for three minutes, and then
pour the batter into two pans, and bake in a moderate oven for about
eighteen minutes. When done, spread one sheet of cake with the jelly, and
press the other sheet over it; and when cold, cut into little squares and
triangular pieces. Stick a wooden toothpick into each of these pieces and
dip each one into the hot icing, afterwards removing the toothpick, of
course.
CHOCOLATE ÉCLAIRS
Into a granite−ware saucepan put half a pint of milk, two well−rounded
tablespoonfuls of butter, and one tablespoonful of sugar, and place on the
stove. When this boils up, add half a pint of sifted flour, and cook for two
minutes, beating well with a wooden spoon. It will be smooth and velvety
at the end of that time. Set away to cool; and when cool, beat in four eggs,
one at a time. Beat vigorously for about fifteen minutes. Try a small bit of
the paste in the oven; and if it rises in the form of a hollow ball, the paste is
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beaten enough; whereas, if it does not, beat a little longer. Have tin sheets
or shallow pans slightly buttered. Have ready, also, a tapering tin tube, with
the smaller opening about three−quarters of an inch in diameter. Place this
in the small end of a conical cotton pastry bag. Put the mixture in the bag,
and press out on buttered pans, having each éclair nearly three inches long.
There should be eighteen, and they must be at least two inches apart, as
they swell in cooking. Bake in a moderately hot oven for about twenty−five
minutes. Take from the oven, and while they are still warm coat them with
chocolate. When cold, cut open on the side, and fill with either of the
following described preparations:−−
FILLING NO. 1.−−Mix in a bowl half a pint of rich cream, one teaspoonful
of vanilla, and four tablespoonfuls of sugar. Place the bowl in a pan of
ice−water, and beat the cream until light and firm, using either an
egg−beater or a whisk.
FILLING NO. 2.−−Put half a pint of milk into a double−boiler, and place
on the fire. Beat together until very light one level tablespoonful of flour,
half a cupful of sugar, and one egg. When the milk boils, stir in this
mixture. Add one−eighth of a teaspoonful of salt, and cook for fifteen
minutes, stirring often. When cold, flavor with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.−−Put in a small granite−ware pan half a pint of
sugar and five tablespoonfuls of cold water. Stir until the sugar is partially
melted, and then place on the stove, stirring for half a minute. Take out the
spoon, and watch the sugar closely. As soon as it boils, take instantly from
the fire and pour upon a meat−platter. Let this stand for eight minutes.
Meantime, shave into a cup one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate, and put it on the fire in a pan of boiling water. At the end
of eight minutes stir the sugar with a wooden spoon until it begins to grow
white and to thicken. Add the melted chocolate quickly, and continue
stirring until the mixture is thick. Put it in a small saucepan, and place on
the fire in another pan of hot water. Stir until so soft that it will pour freely.
Stick a skewer into the side of an éclair, and dip the top in the hot
chocolate. Place on a plate, and continue until all the éclairs are "glacéd."
They will dry quickly. Do not stir the sugar after the first half minute, and
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do not scrape the sugar from the saucepan into the platter. All the directions
must be strictly followed.
CHOCOLATE COOKIES
Beat to a cream half a cupful of butter and one tablespoonful of lard.
Gradually beat into this one cupful of sugar; then add one−fourth of a
teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of Walter
Baker & Co.'s Premium No. 1 Chocolate, melted. Now add one
well−beaten egg, and half a teaspoonful of soda dissolved in two
tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll
thin, and, cutting in round cakes, bake in a rather quick oven. The secret of
making good cookies is the use of as little flour as will suffice.
CHOCOLATE GINGERBREAD
Mix in a large bowl one cupful of molasses, half a cupful of sour milk or
cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful of
salt. Dissolve one teaspoonful of soda in a teaspoonful of cold water; add
this and two tablespoonfuls of melted butter to the mixture. Now stir in two
cupfuls of sifted flour, and finally add two ounces of Walter Baker & Co.'s
Chocolate and one tablespoonful of butter, melted together. Pour the
mixture into three well−buttered, deep tin plates, and bake in a moderately
hot oven for about twenty minutes.

 

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VANILLA ICING
Break the white of one large egg into a bowl, and gradually beat into it one
cupful of confectioners' sugar. Beat for three minutes, add half a
teaspoonful of vanilla extract, and spread thinly on the cakes.
CHOCOLATE ICING
Make a vanilla icing, and add one tablespoonful of cold water to it. Scrape
fine one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put
it in a small iron or granite−ware saucepan, with two tablespoonfuls of
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confectioners' sugar and one tablespoonful of hot water. Stir over a hot fire
until smooth and glossy, then add another tablespoonful of hot water. Stir
the dissolved chocolate into the vanilla icing.
CHOCOLATE PROFITEROLES
Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Make a paste the
same as for éclairs, save that instead of one tablespoonful of sugar three
must be used.
As soon as the paste is cooked, beat in the melted chocolate. When cold,
add the eggs, and beat until light. Drop this batter on lightly buttered pans
in round cakes, having about a dessertspoonful in each cake. Bake for about
twenty minutes in a moderately hot oven. Serve either hot or cold, with
whipped cream prepared the same as for Filling No. 1 for éclairs. Heap the
cream in the center of a flat dish, and arrange the profiteroles around it.
CHOCOLATE ICE−CREAM
For about two quarts and a half of cream use a pint and a half of milk, a
quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker &
Co.'s Premium No. 1 Chocolate, two eggs, and two heaping
tablespoonfuls of flour.
Put the milk on to boil in a double−boiler. Put the flour and one cupful of
the sugar in a bowl; add the eggs, and beat the mixture until light. Stir this
into the boiling milk, and cook for twenty minutes, stirring often.
Scrape the chocolate, and put it in a small saucepan. Add four
tablespoonfuls of sugar (which should be taken from the second cupful) and
two tablespoonfuls of hot water. Stir over a hot fire until smooth and
glossy. Add this to the cooking mixture.
When the preparation has cooked for twenty minutes, take it from the fire
and add the remainder of the sugar and the cream, which should be
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gradually beaten into the hot mixture. Set away to cool, and when cold,
freeze.
CHOCOLATE CREAM PIES
Beat to a cream half a cupful of butter and a cupful and a quarter of
powdered sugar. Add two well−beaten eggs, two tablespoonfuls of wine,
half a cupful of milk, and a cupful and a half of sifted flour, with which has
been mixed a teaspoonful and a half of baking powder. Bake this in four
well−buttered, deep, tin plates for about fifteen minutes in a moderate oven.
Put half a pint of milk in the double−boiler, and on the fire. Beat together
the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level
tablespoonful of flour. Stir this mixture into the boiling milk, beating well.
Add one−sixth of a teaspoonful of salt, and cook for fifteen minutes,
stirring often. When cooked, flavor with half a teaspoonful of vanilla
extract. Put two of the cakes on two large plates, spread the cream over
them, and lay the other two cakes on top. Beat the whites of the two eggs to
a stiff froth, and then beat into them one cupful of powdered sugar and one
teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar
and one tablespoonful of boiling water. Stir over a hot fire until smooth and
glossy. Now add three tablespoonfuls of cream or milk, and stir into the
beaten egg and sugar. Spread on the pies and set away for a few hours.
CHOCOLATE MOUSSE
Put a three−quart mould in a wooden pail, first lining the bottom with fine
ice and a thin layer of coarse salt. Pack the space between the mould and
the pail solidly with fine ice and coarse salt, using two quarts of salt and ice
enough to fill the space. Whip one quart of cream, and drain it in a sieve.
Whip again all the cream that drains through. Put in a small pan one ounce
of Walter Baker & Co.'s Premium No. 1 Chocolate, three tablespoonfuls of
sugar and one of boiling water, and stir over a hot fire until smooth and
glossy. Add three tablespoonfuls of cream. Sprinkle a cupful of powdered
sugar over the whipped cream. Pour the chocolate in a thin stream into the
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cream, and stir gently until well mixed. Wipe out the chilled mould, and
turn the cream into it. Cover, and then place a little ice lightly on top. Wet a
piece of carpet in water, and cover the top of the pail. Set away for three or
four hours; then take the mould from the ice, dip it in cold water, wipe, and
then turn the mousse out on a flat dish.
CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one−third of a cupful of cold
water for two hours. 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 half an ounce of shaved
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 charlotte−mould with lady fingers, and when
the cream is so thick that it will just pour, turn it gently into the mould.
Place the charlotte in a cold place for an hour or more, and, at serving time,
turn out on a flat dish.

 

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CHOCOLATE BAVARIAN CREAM
For one large mould of cream, use half a package of gelatine, one gill of
milk, two quarts of whipped cream, one gill of sugar, and two and a half
ounces of Walter Baker & Co.'s Chocolate.
Soak the gelatine in cold water for two hours. Whip and drain the cream,
scrape the chocolate, and put the milk on to boil. Put the chocolate, two
tablespoonfuls of sugar and one of hot water in a small saucepan, and stir
on a hot fire until smooth and glossy. Stir this into the hot milk. Now add
the soaked gelatine and the remainder of the sugar. Strain this mixture into
a basin that will hold two quarts or more. Place the basin in a pan of
ice−water, and stir until cold, when it will begin to thicken. Instantly begin
to stir in the whipped cream, adding half the amount at first. When all the
cream has been added, dip the mould in cold water and turn the cream into
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it. Place in the ice−chest for an hour or more.
At serving−time dip the mould in tepid water. See that the cream will come
from the sides of the mould, and turn out on a flat dish. Serve with whipped
cream.
CHOCOLATE CREAM
Soak a box of gelatine in half a pint of cold water for two hours. Put one
quart of milk in the double−boiler, and place on the fire. Shave two ounces
of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small
pan with four tablespoonfuls of sugar and two of boiling water. Stir over a
hot fire until smooth and glossy, and then stir into the hot milk. Beat the
yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir
the mixture into the hot milk. Cook three minutes longer, stirring all the
while. On taking from the fire, add two teaspoonfuls of vanilla and half a
saltspoonful of salt. Strain, and pour into moulds that have been rinsed in
cold water. Set away to harden, and serve with sugar and cream.
CHOCOLATE BLANC−MANGE
Put one quart of milk in the double−boiler, and place on the fire. Sprinkle
into it one level tablespoonful of sea−moss farina. Cover, and cook until the
mixture looks white, stirring frequently. It will take about twenty minutes.
While the milk and farina are cooking, shave two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it into a small pan with four
tablespoonfuls of sugar and two of boiling water. Stir over a hot fire until
smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of
salt and a teaspoonful of vanilla. Strain, and turn into a mould that has been
rinsed in cold water. Set the mould in a cold place, and do not disturb it
until the blanc−mange is cold and firm. Serve with sugar and cream.
CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt. Put the
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milk on the fire in the double−boiler. Shave the chocolate, and put it in a
small pan with three tablespoonfuls of the sugar and one of boiling water.
Stir over a hot fire until smooth and glossy; then stir into the hot milk, and
take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte−mould that will hold a
little more than a quart, and place on the stove. When the sugar melts and
begins to smoke, move the mould round and round, to coat it with the burnt
sugar, then place on the table. Beat together the remainder of the sugar, the
eggs, and the salt. Add the cold milk and chocolate to the mixture, and after
straining into the charlotte−mould, place in a deep pan, with enough tepid
water to come nearly to the top of the mould. Bake in a moderate oven until
firm in the center. Test the cream by running a knife through the center. If
firm and smooth, it is done. It will take forty or forty−five minutes to cook.
When icy−cold, turn on a flat dish. Serve with whipped cream that has been
flavored with sugar and vanilla.
BAKED CHOCOLATE CUSTARD
For five small custards use one pint of milk, two eggs, one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate, one−fourth of a teaspoonful of
salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double−boiler, place on the fire and cook
for ten minutes. Shave the chocolate, and put it in a small pan with three
tablespoonfuls of sugar and one of boiling water. Stir this over a hot fire
until smooth and glossy, and then stir it into the hot milk, after which take
the liquid mixture from the fire and cool.
Beat together with a spoon the eggs, salt and two tablespoonfuls of the
sugar. Add the cooled milk and strain. Pour the mixture into the cups,
which place in a deep pan. Pour into the pan enough tepid water to come
nearly to the top of the cups. Bake in a moderate oven until firm in the
center. It will take about half an hour. Test by running a knife through the
center. If the custard is milky, it is not done. Serve very cold.
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CHOCOLATE SOUFFLÉ
Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three
tablespoonfuls of sugar, one rounding tablespoonful of butter, two
tablespoonfuls of flour, four eggs.
Put the milk in the double−boiler, and place on the fire. Beat the butter to a
soft cream, and beat the flour into it. Gradually pour the hot milk on this,
stirring all the time. Return to the fire and cook for six minutes. Put the
shaved chocolate, sugar, and two tablespoonfuls of water in a small pan
over a hot fire, and stir until smooth and glossy. Stir this into the mixture in
the double−boiler. Take from the fire and add the yolks of the eggs, well
beaten; then set away to cool. When cool add the whites of the eggs, beaten
to a stiff froth. Pour the batter into a well−buttered earthen dish that will
hold about a quart, and cook in a moderate oven for twenty−two minutes.
Serve immediately with vanilla cream sauce.

 

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CHOCOLATE PUDDING
Reserve one gill of milk from a quart, and put the remainder on the fire in a
double−boiler. Mix three tablespoonfuls of cornstarch with the cold milk.
Beat two eggs with half a cupful of powdered sugar and half a teaspoonful
of salt. Add this to the cornstarch and milk, and stir into the boiling milk,
beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate, and put it into a small pan with four
tablespoonfuls of sugar and two of boiling water. Stir over a hot fire until
smooth and glossy; then beat into the hot pudding. Cook the pudding in all
ten minutes, counting from the time the eggs and cornstarch are added.
Serve cold with powdered sugar and cream. This pudding can be poured
while hot into little cups which have been rinsed in cold water. At serving
time turn out on a flat dish, making a circle, and fill the center of the dish
with whipped cream flavored with sugar and vanilla.
The eggs may be omitted, in which case use one more tablespoonful of
cornstarch.
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CHOCOLATE MERINGUE PUDDING
For a small pudding use one pint of milk, two tablespoonfuls and a half of
cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five
tablespoonfuls of powdered sugar, one−fourth of a teaspoonful of salt, and
half a teaspoonful of vanilla extract.
Mix the cornstarch with one gill of the milk. Put the remainder of the milk
on to boil in the double−boiler. Scrape the chocolate. When the milk boils,
add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the
yolks of the eggs with three tablespoonfuls of sugar. Pour the hot mixture
on this, and beat well. Turn into a pudding−dish that will hold about a
quart, and bake for twenty minutes in a moderate oven.
Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the
remaining two tablespoonfuls of sugar and the vanilla. Spread this on the
pudding, and return to the oven. Cook for fifteen minutes longer, but with
the oven−door open. Serve either cold or hot.
MILTON PUDDING
Use one pint of stale bread broken in crumbs, one quart of milk, two eggs,
half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three
tablespoonfuls of sugar and two ounces of Walter Baker & Co.'s Chocolate,
grated. Put the bread, milk, cinnamon, and chocolate in a bowl, and soak
for two or three hours. Beat together the eggs, sugar, and salt. Mash the
soaked bread with a spoon, and add the egg mixture to the bread and milk.
Pour into a pudding−dish, and bake in a slow oven for about forty minutes.
Serve with an egg sauce or a vanilla cream sauce.
EGG SAUCE.−−Beat the whites of two eggs to a stiff, dry froth; and beat
into this, a little at a time, one cupful of powdered sugar. When smooth and
light, add one teaspoonful of vanilla and the yolks of two eggs. Beat the
mixture a little longer; then stir in one cupful of whipped cream or three
tablespoonfuls of milk. Serve at once.
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VANILLA CREAM SAUCE.−−Beat to a cream three tablespoonfuls of
butter, and gradually beat into this two−thirds of a cupful of powdered
sugar. When this is light and creamy, add a teaspoonful of vanilla; then
gradually beat in two cupfuls of whipped cream. Place the bowl in a pan of
boiling water, and stir constantly for three minutes. Pour the sauce into a
warm bowl, and serve.
SNOW PUDDING
Put a pint of milk in the double−boiler and on the fire. Mix three
tablespoonfuls of cornstarch with a gill of milk and one−third of a
teaspoonful of salt. Stir this into the milk when it boils. Beat the whites of
four eggs to a stiff froth, and then gradually beat into them half a cupful of
powdered sugar and one teaspoonful of vanilla. Add this to the cooking
mixture, and beat vigorously for one minute. Rinse a mould in cold water,
and pouring the pudding into it, set away to cool. At serving−time turn out
on a flat dish, and serve with chocolate sauce.
CHOCOLATE SAUCE
Put one pint of milk in the double−boiler, and on the fire. Shave two ounces
of Walter Baker and Co.'s Chocolate, and put it in a small pan with four
tablespoonfuls of sugar and two of boiling water. Stir over the fire until
smooth and glossy, and add to the hot milk. Beat together for eight minutes
the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of
salt, and then add one gill of cold milk.
Pour the boiling milk on this, stirring well. Return to the double−boiler, and
cook for five minutes, stirring all the time. Pour into a cold bowl and set the
bowl in cold water. Stir for a few minutes, and then occasionally until the
sauce is cold.
This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold
cabinet pudding, snow pudding, etc. It will also answer for a dessert. Fill
custard glasses with it, and serve the same as soft custard; or have the
glasses two−thirds full, and heap up with whipped cream.
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CHOCOLATE CANDY
One cupful of molasses, two cupfuls of sugar, one cupful of milk, one−half
pound of chocolate, a piece of butter half the size of an egg. Boil the milk
and molasses together, scrape the chocolate fine, and mix with just enough
of the boiling milk and molasses to moisten; rub it perfectly smooth, then,
with the sugar, stir into the boiling liquid; add the butter, and boil twenty
minutes. Try as molasses candy, and if it hardens, pour into a buttered dish.
Cut the same as nut candy.
CREAM CHOCOLATE CARAMELS
Mix together in a granite−ware saucepan half a pint of sugar, half a pint of
molasses, half a pint of thick cream, one generous tablespoonful of butter,
and four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Place
on the fire and stir until the mixture boils. Cook until a few drops of it will
harden if dropped into ice−water; then pour into well−buttered pans, having
the mixture about three−fourths of an inch deep. When nearly cold, mark
into squares. It will take almost an hour to boil this in a granite−ware pan,
but not half so long if cooked in an iron frying−pan. Stir frequently while
boiling. The caramels must be put in a very cold place to harden.

 

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SUGAR CHOCOLATE CARAMELS
Mix two cupfuls of sugar, three−fourths of a cupful of milk or cream, one
generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate. Place on the fire and cook, stirring often, until a
little of the mixture, when dropped in ice−water, will harden; then stir in
one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour
into a well−buttered pan, having the mixture about three−fourths of an inch
deep. When nearly cold, mark it off in squares, and put in a cold place to
harden. These caramels are sugary and brittle, and can be made in the
hottest weather without trouble. If a deep granite−ware saucepan be used
for the boiling, it will take nearly an hour to cook the mixture; but if with
an iron frying−pan, twenty or thirty minutes will suffice.
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CHOCOLATE CREAMS, No. 1
Beat the whites of two eggs to a stiff froth. Gradually beat into this two
cupfuls of confectioners' sugar. If the eggs be large, it may take a little
more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now
roll into little balls, and drop on a slightly buttered platter. Let the balls
stand for an hour or more. Shave five ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate and put into a small bowl, which place on the
fire in a saucepan containing boiling water. When the chocolate is melted,
take the saucepan to the table, and drop the creams into the chocolate one at
a time, taking them out with a fork and dropping them gently on the
buttered dish. It will take half an hour or more to harden the chocolate.
CHOCOLATE CREAMS, No. 2
For these creams you should make a fondant in this way: put into a
granite−ware saucepan one cupful of water and two of granulated
sugar−−or a pound of loaf sugar. Stir until the sugar is nearly melted, then
place on the fire and heat slowly, but do not stir the mixture. Watch
carefully and note when it begins to boil. When the sugar has been boiling
for ten minutes, take up a little of it and drop in ice−water. If it hardens
enough to form a soft ball when rolled between the thumb and finger, it is
cooked enough. Take the saucepan from the fire instantly, and set in a cool,
dry place. When the syrup is so cool that the finger can be held in it
comfortably, pour it into a bowl, and stir with a wooden spoon until it
becomes thick and white. When it begins to look dry, and a little hard, take
out the spoon, and work with the hand until the cream is soft and smooth.
Flavor with a few drops of vanilla, and, after shaping, cover with chocolate,
as directed in the preceding recipe.
Caution.−−Do not stir the syrup while it is cooking, and be careful not to
jar or shake the saucepan.
CHOCOLATE CONES
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Boil the sugar as directed for fondant in the recipe for Chocolate Creams,
No. 2, but not quite so long−−say about eleven minutes. The syrup, when
tested, should be too soft to ball. When cold, pour into a bowl, and beat
until thick and creamy. If properly boiled, it will not become thick enough
to work with the hands.
Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted
in a bowl. Pour half of the creamed sugar into another bowl, and, after
flavoring with a few drops of vanilla, add to it about one−third of the
dissolved chocolate. Stir until thick and rather dry; then make into small
cones, and drop on a slightly buttered platter. Put half of the remaining
creamed sugar in a cup, and set in a saucepan containing boiling water.
Flavor with vanilla, and stir over the fire until melted so much that it will
pour from the spoon. Take the saucepan to the table and dip one−half the
cones in, one at a time, just as the Chocolate Creams, No. 1, were dipped in
the melted chocolate. If liked, a second coating may be given the cones.
Now put the remainder of the creamed sugar on to melt, and add two
tablespoonfuls of hot water to it. Stir the remainder of the melted chocolate
into this, and if too thick to dip the candy in, add hot water, a few drops at a
time, until the mixture is of the right consistency; then dip the rest of the
cones in this.
GENESEE BON−BONS
Make the cream chocolate caramels, and get them quite firm by placing the
pan on ice. Make the chocolate coating as directed for chocolate cones. Dip
the caramels in this and put on a buttered dish.
CHOCOLATE SYRUP
Into a granite−ware saucepan put one ounce−−three tablespoonfuls−−of
Walter Baker & Co.'s Soluble Chocolate, and gradually pour on it half a
pint of boiling water, stirring all the time. Place on the fire, and stir until all
the chocolate is dissolved. Now add one pint of granulated sugar, and stir
until it begins to boil. Cook for three minutes longer, then strain and cool.
When cool, add one tablespoonful of vanilla extract. Bottle, and keep in a
26
cold place.
REFRESHING DRINKS FOR SUMMER
Put into a tumbler about two tablespoonfuls of broken ice, two
tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream,
one gill of milk, and half a gill of soda−water from a syphon bottle, or
Apollinaris water. Stir well before drinking. A tablespoonful of vanilla
ice−cream is a desirable addition. It is a delicious drink, even if the soda or
Apollinaris water and ice−cream be omitted. A plainer drink is made by
combining the syrup, a gill and a half of milk, and the ice, shaking well.