Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-05-10

CHOCOLATE IN COOKERY.
For general use 10 cookery our various
preparations Of chocolate are most use
ful, and witha little thought, may be-
come the cooks never-failing ally 10
catering TO the constant demand for
variety, while this result Il attained with
minimum Of labor. Tho following sug-
sestions will give some idea Of how cas-
lily II can be used, and may open the way
to such individual experimenting ~ Is
suggested by the needs and taste of each
household there are few In which \
chocolate tooth is not a. sure to be found
IS the time-honored sweet tooth.
SOFT CUsTARp.
The many desserts served with soft
custsrd floating island, cream cake pie,
orange sponge, etc. can be varied, both
for the eye and the palate, by adding to
the yellow custsrd enough melted choco-
late TO give II the desired color and
fisvor. When yellow custard IL want
ed, double portion can be made, and
the chocolate added TO half, which can
be kept In the refrigerator until the next
day, and then used In some combination
entirely different from the day previous
for instance, aoatiDg island, followed
by cream cake pie.
WHIPPED CREAM
sweetened and favored with vanilla, can
have added TO II enough melted chocolate
to flavor and color IL delicstely. Serve In
glasses, or In any way that plainly whip
ed cream would be served.
ANY HOT LIQUID SAUCE
can have chocolate added To II, and
makes n pleasant change served With hot
puddings such AS cocoanut,
rice or cottage pudding.
JUNKET.
Melted chocolate can be added to the
milk used 10 make junket, then proceed
ing ss for plain junket. This Is the most
delicate chocolst. custard that can be-
made, snd is delicious served with whip.
ped cream.
CHARLOTTE Russo
can be varied BY the addition OF melted
,hocoiste, added last, or IL may be added
to only half OF the mixture, and tn,
white and Chocolate portions be poured
into the mold In separate layers.
MERINGUEs AND FLOATS.
Whites OF eggs prepared for floating
island, etc, or for meringues, TO eithe'
puddings or custsrd pies, can have meltet
chocolate added last This Is particular
~ nice u used with any recipe contain
ing cocoanut.
PIECES OF RICH CAKE
i,h or without fruit In IL, can be dip
| ped into melted chocolate, and then roll
ed in NNNN sugar. Wooden tooth
picks should be stuck into the cake u
bold Ii easily.
oMELIT sorFFLE
can hsve melted chocolate added sitl
the other ingredients, and cooked Al
usual, or,
PLAIN SWEET oMELEr
can be spread, Just before folding, will
melted chocolate, or have IL sprinkled OF
cry II preferred.
instead of being served plain, can hsv'
melted chocolate, sugar and vsnilla add
| W, NHue hi'nibk 81 f'N"'soN 's''N'y
CAKE.
Any cake batter can have melted cboc
ols,e added 10 part OF IL, and then bske'
in LAYERS, 10 be slternated when TIT
c,ke Is put together, or IL NAV be- bsket
together In loaf Ike marble cake.
ICING.
White Icing can be transformed into
delicious chocolate icing by adding melt
ed Chocolate 10 the proportion necessary
30 give delicscy or strength OF flavor. 1
swo kinds of icing are wanted, make
double quantity OF the white, and uhei
ready 10 spread. add the melted choco
hate 10 half Of IL.
Ia such ways time aud labor can b
saved BY making double portions o
many recipes, and adding melted choco
late 10 part after its preparation Ia CON
pleted, thus having two dishes prepared
in the time othera ise required for one
With the additional advantages OF vsriet.
sud pslstability Table Talk.