Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-04-04
VIENNA CHOCOLATE.

VIENNA CHOCOLATE.
Shave fine two squares of unsweeten.
ed chocolate; add one pint Of hot water
when dissolved add one scant teacupful
of brown sugar and one pint of milk
put this over the fire in granite sauce
pan and stir frequently. Dissolve two
heaping teaspoonfuls of cornstarch In
one-half cup of milk and add 1t slowly
to the hot mixture. Let the whole boil
up once and the cooking is done. Break
one egg into quart bowl and pour over
it one half of cupful of hot water, (not
boiling), and beat thoroughly with an
egg beater. Place one-h half of this in the
chocolate pitcher, and pour the choc0.
late in slowly through strainer. Add
the remainder of the foam and serve.
The liquid must not be boiling when
mixed with the egg, or the egg will
curdle. This recipe will make eight
good-sized cupfuls.
CHOCOLATE BISCUITS.
Beat the yolks of four eggs, adding to
them one tablespoonful of grated chOco-
late, two ounces of -four and four ounces
of sugar. Beat thoroughly and then add
the whites of the eggs beaten very stiff.
Place on buttered paper on fiat pan, IN
small spoonfuls and bake in a quick
oven.
CHOCOLATE RAMEKINS.
Cook together in saucepan one table
spoonful of butter and two tablespoon.
fuls of -four and when blended add six
tablespoonfuls of hot milk. Stir until
thick and smooth, and then pour this
upon the yOlks of three eggs that have
been beaten light with three tablespoon
fuls of powdered sugar. Add five table
spoonfuls of grated chocolate and beat
until cool. Fold in the beaten whites OF
two eggs ard bake quickly in ramekin
dishes set in pan of boiling water.
Serve at once with whipped cream heap.
ed on top of each.
CHOCOLATE COOKIES.
Rub together one cupful of sugar and
one-half cupful of butter slightly melted.
Add one whole egg and one yolk, one
cupful of chopped nuts, one cupful OF
raiins, stoned and Toured, three ourths
of cupful of sweet milk and two cup
fuls of flour in which two teaspoonfuls
of baking powder have been sifted. Melt
two squares of unsweeteDed chocolate
and put in last. Flavor with vanilla.
Drop in small pieces on pan and bake in
moderate oven.
COCOA CREAM.
Put into a granite saucepan one-quar.
ter of pound of cocoa, the same
amount of fine sugar, the yolks of three
eggs and one-half pint of cream. Stir
over the fire until the mixture begins to
thicken, being careful not to let it curdle
Strain and add another quarter of pint
of cream stiffly whipped and three
quarters of an ounce of gelatine which
has been previously soaked in little
cold water. Mix we'll together, pour
into mold and stand in cold place
until set.
ENGLISH CHOCOLATE LAYER CAKE.
Beat one cupful of butter with two
cupfuls of sugar to cream; stir in the
yolks (beaten) of five eggs one by one
and the whites of two, one cupful OF
milk and three and half cupfuls OF
sifted flour in which large teaspoonful
of baking powder has been mixed. But
ter three shallow tins and put one-tbird
of the mixture in each and bake. The
filling is made of one-half cupful OF
sugar boiled with one tablespoonful OF
water to syrup; whisk up the whites
of the three eggs left over from the cake
to stiff froth and gradually add three
tablespoonful of grated chocolate and
little essence of vanilla and the hot
syrup. Spread two of the cakes with
this; place them one on top of the Other
and ice the topmost with chocolate
icing.
CHOCOLATE ICING.
Beat to a froth the white of one egg
adding gradually one teacupful of pow
dered sugar, which has been mixed with
one-quarter of pound of grated choco
late. Flavor with one teaspOOnful OF
vanilla.
CHOCOLATE CUsTARD.
Scrape with a knife one ounce Of
chocolate and mix with it one cupful OF
powdered sugar; wet this with two
spoonfuls of boiling milk, working ii
into a paste. Have ready one quart Of
boiled milk and stir the mixture into it.
when it reaches the boiling point, and
also add six well-beaten eggs; stir this
for three minutes and then strain. Set
the pan in cold water stirring occasional
ly until cold, then add two teaspoOnfuls
of vanilla and serve in glasses.
CHOCOLATE soUFFLE.
Pour two cupfuls of scalded milk ovel
one cupful of stale breadcrumbs and
let them swell for half an hour. Melt
one square of chocolate in bowl over a
boiling kettle of water, add half cup
full of sugar and scrape it into the soaked
bread, beating we'll. Add dash of salt
half teaspoOnful of vanilla and one
egg slightly beaten. Turn this into q
buttered dish and bake for three-quar.
tiers of an hour. Serve hot.
CHOCOLATE FEATHER CAKE.
Work to cream one and half cup
fuls of sugar with half a cupful of butter
add three well-beaten eggs. Into bowl
put eight tablespoonful of grated chocO.
late, three tablespoOnfuls of sugar and
beat in three tablespoonful of boiling
milk; add this to the cake mixture i'm.
mediately, then add two cupfuls of flour
in which has been sifted two heaping
teaspoonfuls of baking powder.
ENGLISH CHOCOLATE TAFFY.
Three pounds of white sugar, one cup
full of water, half cupful of cider vine
gar, a lump of butter the size of large
walnut and six tablespoonfuls of grated
chocolate. Put all together in granite
kettle and boil without stirring until a
little dropped in cold water is crisp.
Pour on buttered dishes and when cold
enough to handle, pull it as you do plain
molasses candy.-McCall's.
Things to be Rendered.
Never slam the oven door, or jar any