Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-03-11
fcorre.noudence OF the. Dispatch.)


experience find that the chocolate does
just as well IL you break it into small
bits, put them into Il bowl and pour on
two tablespoonfuls of boiling water. II
you allow this to set five minutes and then
mash It perfectly smooth with a spoon
you can pour on the boiling milk and the
mixture will thicken admirably.
To proceed: Take an ounce OF chocolate
for each cup, unless there are more than
six. After that less is needed. When 1t
h melted, which must be done in a little
cold milk If grated. otherwise as L have
mentioned. pour on half pint of sweet
new milk. boiling; add sugar to taste
cover, and set over boiling water II you
usa a balm marie; II you have only n
plain saucepan set II where the hre Is
not too hot, and stir while it slowly SIM
mers about five minutes. Now, if you
will take the wire spoon with which you
beat the whites Of eggs and whip the mix
ture, it assumes the light. creamy smooth
ness that H. so inviting to everybody
Whip some cream to pile on top or the
chocolate after IL Is in the cups, and you
have a beverage easily comparable TO the
nectar which. we are told. is the daily
drink Of the gods. The chocolate-pot must
be thoroughly heated.
Remember that whatever brand or cho-
colate you buy, one thing Is certain-if
you 20 by the directions on tho package,
your beverage will be thin and not nearly
rich enough. To be perfect chocolate must
b.. thick enough 10 eat with a spoon; not
to drink II you cannot get cream. ana
must use beaten white OF egg, 1t should
always have a very little powdered sugar
beaten into It; about two tablespoonfuls
to each white This prevents IL turning
back to liquid after being whipped.
PERFECT CHOCOLATE FILINGS.
Chocolate filing for layer-cake should
be made in the proportion of one egg 10
every two ounces of chocolate. Melt the
chocolate over boiling water; beat the
whites Of the eggs to a foam, and then
beat in gradually two tablespoonfuls OF
powdered sugar-you must beat until II IS
stiff enough to stand alone. Then peat
in the melted chocolate gradually. Thls
Is not only the filling between the layers
of cake, but is right for the icing.
You can prepare the filing differently II
eggs are scarce by allowing equal quanu-
ties of sugar and chocolate; stir the sugar
into the melted chocolate, and flavor TO
taste with vanilla.
A BAVAROISE.
Perhaps the most delicate Of all deserts
made of chocolate Is the bavaroise. For
this you must have time, patience, and
plenty of cream. Put pint Of rich cream
on ice TO get chilled, and have another
pint To boil.
The cooling process takes several hours,
so the cream may be put on the ice late
at night to be ready by early morning
always the best time TO do troublesome
cooking.
Their you must soak half a box OF
geatine in a wine glass Of cold water an
hour or two. Put two tablespoonfuls Of
graduated sugar into a pint of cream,
add two ounces Of chocolate blended with
"A little cold milk. and set 1t to boil. When
It reaches the boiling point pour 1t over
the gelatine, and return to the fire. stir
ring constantly until the gelatine is tho
roughly dissolved. Set aside to cool, and
meanwhile beat the yolks of four eggs
we'll: stir them into the cooled mixture,
strain into a bowl, and add vanilla eX-
tract or Jamaica rum 10 taste, and set
on ice
Whip the chilled cream TO n stiff froth.
and when the boiled cream is perfectly
cold stir both together with long, smooth
strokes as lightly and quickly as pos
siblc
This recipe fills two quart mods.
Rinse them first with cold water; pour
in the mixture and set on ice to harden
Serve with n pitcher Of cream, or just as
well by itself.
PERFECT BLANC NANCE.
For delicious blanc mango allow two
ounces OF grated chocolate to a quart Of
sweet milk. Here the same note concern
Ing the grating holds good; II you are
careful to blend the chocolate perfectly
smooth before putting it into the boil
ing milk the process Is not Of conse-
quence; the idea Is to bave the chocolate
thoroughly incorporated SO that it may
be quite free from Jumps.
When you have thus amalgamated. so
to speak, the boiling milk and chocolate.
add four heaping tablespoonfuls OF corn
starch that you have rubbed into a
smooth paste with enough cold water to
make 1t pour easily. This mixture you must
allow to boil at least five minutes, or even
longer. If the least rawness Of taste re-
mains Take the saucepan from the fire,
add sugar to make very sweet. and va
nila extract to taste. This recipe fills a
three-pint mold. Serve with plain custard
sauce or with cream. 1t should be per-
fectly smooth and free from Jumps
A PRETTY CHOCOLATE PUDDING.
A chocolate pudding that is both eco
nomcal and pretty, besides being pala-
table. is made OF powdered cracker
crumbs. Use three quarters of a cupfu
which you soak a few minutes In water
and then squeeze dry; to this add three
ounces Of chocolate dissolved in a little
cold milk. a pinch of salt, three quarters
of cup OF sugar. and the same of but
ter, beaten with the yolks OF three eggs,
pour in a quart of milk, stir all together
Bake about a quarter OF an hour or twen-
ty minutes In rather quick oven.
SET aside to cool, and then put me
ringue on top made OF the whites OF the
eggs and a cup OF powdered sugar; put
IT back in the oven to brown lightly.
ECLAIRS.
For chocolate eclairs, which are very
rich and delicious, you first make the
shells as follows: Put an ounce OF but
ter. which you will find is about half O
taaspoonful, although II Is safer TO weigh
IT. In a saucepan, with six tabiespoonfuls
OF boiling water; when II begins TO Doll
stir I'm about two ounces and a half OF
flour; possibly one teaspoonful more. but
IL Il so easy to get too much. What you
want as the result Is slishtly-cook
paste that Is very stli, ana mere iet
me remark, en- PEASANT, as 1 am writins
from actual trials. which have often
resulted in burned messes and fingers and
hot faces and feelings, that 1 have found
IL much easier to pour the boiling water
and butter into the -four, stirring brlskly,
than TO reverse the order Of things; 50 II
IN just as well to know that one way Is
as good as another In this case.
After you have made the paste thus,
take from the fire and break In four eggs.
one at a time beating each in very tho
roughly.
The pretty little eclair pans come In
sheet iron; grease lightly with lard, not
butter. and pour In the mixture: they
must not brown. only cook. and will bake
about fifteen minutes In quick oven.
Cut each one open at the side and put In
chocolate filing an described for cake.
When cool ice each one with chocolate
icing all over let them dry separate.
then pile pyramidwise on your cake plate;
you Will need an abundance.
QUICK CARAMEI.S.
For carsmels simply put a cup OF sweet
milk. one OF molasses. q teaspoonful OF
butter, ons OF soda, and half cake Of
ehoeelan insa = porcelain saucepan ana