The comet. (Johnson City, Tenn.) 1884-1916, 1894-05-17
CHOCOLATE DAlNTIES.
'erfaet Cup OF Hot Chocolate and Sue
eessful Chocolate Filings.
D. B. MARTIN,
ger. Gen'l Pass. Agt.
Pass, Traffic Manager.

Perfect Cup OF Hot Chocolate and Sue
eessful Chocolate Filings.
For cup of hot chocolate that will
be both food and drink in its rich con-
sistency, take an ounce of grated choc-
olate.
Take an ounce of chocolate for each
cup unless there are more than six.
After that less is needed. When it is
melted, which must be done in little
cold milk if grated, pour on a half pint
OF sweet, new milk boiling; add sugar
to taste, cover and set over boiling wa
ter if you use balm marie; if you have
only plain saucepan, set it where the
fire is not too hot, and stir while it
slowly SINNERS about five minutes
Now, if you will take the wire spoon
with which you beat the whites of eggs
and whip the mixture, it assumes the
light, creamy smoothness that is so in
wiling to everybody. Whip some cream
to pile on top of the chocolate after it
is in the cups.
Chocolate filling for layer cake should
be made in the proportion of one egg
to every two ounces of chocolate. Melt
the chocolate over boiling water; beat
the whites of the eggs to foam, and
then beat in gradually two tablespoon
fuls of powdered sugar; you must beat
until it is stiff enough to stand alone.
Then beat in the melted chocolate
gradually. This is not only the filing
between the layers of cake, but is right
for the icing.
You can prepare the filing different
ly if eggs are scarce by allowing equal
quantities of sugar and chocolate; stir
the sugar into the melted chocolate and
flavor to taste with vanilla.
For delicious blanc mango allow
two ounces of grated chocolate to a
quart of sweet milk. Here the same
note concerning the grating holds
good; ii you are careful to blend the
chocolate perfectly smooth before put
ting it into the boiling milk the pro-
cess is not of consequence; the idea is
to have the chocolate thoroughly in
corporated so that it may be quite free
from Jumps.
When you have thus amalgamated,
so to speak, the boiling milkand choco-
late, add four heaping tablespoonfuls
of cornstarch that you have rubbed in
to smooth paste with enough cold
water to make it pour easily.
This mixture you must allow to boil
at least five minutes, or even longer, il
the least rawness of taste remains.
Take the saucepan from the fire, add
sugar to make very sweet, and vanilla
extract to taste. This recipe fills a
three-pint mold. Serve with plain Gus
tard sauce or with cream. 1t should
be perfectly smooth and free from
Jumps.
A chocolate pudding that is both eco
nomical and pretty, besides being pala.
table, is made of powdered cracker
crumbs. Use three-quarters of a cup
full, which You soak few minutes in
water, and then squeeze dry; to this
add three ounces of chocolate dissolved
m little cold milk, a pinch of salt,
three-quarters of cup of sugar and
the same of butter, beaten with the
yolks of three eggs, pour in quart OF
milk, stir all together.
Bake about a quarter of an hour or
twenty minutes in rather quick oven.
Set aside to cool, and then put mer-
ingue on top made of the whites of
eggs and cup of powdered sugar; put
1T back in the oven to brown SLIGHTLY. |
Boston Globe.