The Rice belt journal. (Welsh, Calcasieu Parish, La.) 1900-19??, 1907-02-15
ALL OF CHOCOLATE
CONNECTIONS FOR LUNCHEON
OR AFTERNOON TEA.
Beverage, Cookies, Biscuits and Cake
All Provided for-Every RequIs-
lite for Quiet Afternoon With
ConqeniaI Company.

A Chocolatiere.-A ChoCOlatiere Is
distinctly a wOman's function, fire.
Quently taking the place of afternoon
tea. The refreshments all have choc-
olate in some form. There is hot |
chocolate with whipped cream to
drink, chocolate ice cream, chocolate
cakes with white frosting or white
cakes with chocolate frOsting and
chocolate bonbons. As chocolate IS
apt to become cloying when no other
flavor is employed the sandwiches are
preferably of plain bread and butter
while olives stuffed or plain and salt
ed nuts fit in we'll with the chocolate
scheme.
Vienna chocolate.-Put into a
! double boiler one or one and half
scant quarts milk and heat nearly to
the boiling point Cut four ounces
chocolate in fine bits and put into a
|, small granite ware or iron saucepan
X with a level salt spoonful salt, two Ia
s blespoonfuls sugar and two table
r spoOnfuls hot water Cook untl
D. smooth and shiny and do not be afral'
Of cooking too long. Now whisk int
~ the hot milk beating lightly with
=. Dover egg beater. Flavor with Va
a, uilla or cinnamon and serve at once
putting tablespoonful whipped creal
ed in each cup and filling up with IN
zee chocolate Cooking the chocolate
this way prevents it from settling
. the cups and does away with u
greasy taste that many object TO-
Chocolate Cookies.-Reat to
no cream a half cup butter measure
generously. Add gradually, beatil
thoroughly. one cup sugar. a teaspoc
nat full cinnamon, salt spoonful salt, a
The two ounces chocolate melted. A
his one we'll beaten egg and hall u
ia spoonful soda dissolved in two tan
his spoonfuls milk with -four to ena
;as, YOU to roll the dough thin. 1t v
.sh. take about two and half cups
any mt In no more than absolutely nee
,ble sary. Cut in circles and bake IL
lsic quick oven. AS fast as baked I;
ON. from the pan, rolling each COOKIE
the molding board 10 make It's cd
'een even and perfect.
gift Cocoa Bscuits.-These are nice
ated serve with tea 10 make lleln
;tru. together one pint Of -four that
,hlv, been sifted, three level teaspoon
.eral baking powder, two level teaspoon
pres. sugar, a salt spoonful salt and
Pear. scant tablespoonfuls butter, then
valu. In enough milk to make a firm but
and stiff dough. Toss out on liz
land. Toured board, put on lhe ueS
and thickness, cut into tiny circles "a
fur. lister ton an inch in diameter IS
Sc or cutter), place together in pan
could bake in very hot oven ten OF 10
; &C. utes. Serve hot
prac. Chocolate Petit Fours.-Mak
light plain sponge cake using
eggs. one cup sugar, cup a
h quarter of -four, a gill OF cold W
once tablespoonful baking powder
Tall, an ounce grated chocolate. Beat
s the minutes. then pour the batter II
t, i'm mans and bake in a moderate
about 20 minutes. When done IL
nance sheat from the pan and spread
nance, half glass jelly, any kind pref
from then press the other sheet .oV
optical When cool cut into diamonds, SC
ID but or triangles, ice with plain
arging icing or a chocolate glace.
d elias ---- ----
-.LA. "a Nnnn Windows Neats