The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1908-03-03
CHOCOLATE WATERS.

curdling. Cream half cupful or Dut-
ter. add three-quarters of cupful OF
sugar. beat to a cream, then add in
successive order one egg, half a tea
spoonful of vanilla, the chocolate
mixture and two and half cupfuls
flour sifted with a rounding teaspoon
full of baking powder. Set on the ice
or in a cold place to harden If con-
venient, mix the evening before and
chill over night. Dust the board with
mixture of granulated sugar and
flour and roll very thin. Cut into
strips about one inch wide and three
inches long and place in buttered
baking pan. Brush each cake with
beaten egg and dust with chopped al
monds Bake three or four minutes in
a moderately hot oven. Watch close
ly to prevent burning.
GERMAN CHOCOLATE COOKIES.
Blanch half a cupful of almonds and
cut them into quarters lengthwise
Chop a cupful of almonds rather
coarSely without blanching them. Cut
two ounces of citron into shreds. Stem
half a cupful of raisins. Crate fourth
of pound of sweet chocolate. Mix
and sift together four cupfuls of flour
and a rounding teaspoonful of baking
powder.
Beat four eggs and two cupfuls of
granulated sugar until very light, then
add in successive order teaspoonful
of cinnamon, half a teaspoonful each
of cloves and allspice, the grated
chocolate, the chopped almonds, the
shredded citron, two tablespoonfuls or
brandy and the flour. Toss a portion
of the mixture onto a Toured board
and roll about an eighth of an inch
in thickness. Shape with small
round cutter first dipped in flour.
Place on a buttered pan, allowing am
pie room for spreading. Gather up
trimmings, roll with another portion of
dough and continue thus until all Is
used. Beat an egg with tablespoon
full of water, brush the top of each
cake with the mixture, press raisin
in the center and have four almond
strips radiating from it. Bake until
a light brown in a moderate oven.
These delicious little cookies keep well
and are really better when at least
week old. Keep closely covered In
a tin box.
SUPERIOR CHOCOLATE CAKE.
Crate a quarter of a pound of sweet
chocolate. Chop half cupful of al
monds rather coarsely. Cut an ounce
of citron into shreds. To three-quar-
tiers of a cupful of sifted -four add
level teaspoonful each of baking pow
der and cinnamon, and a fourth of
teaspoonful each of cloves and allspice,
and sift together twice. Butter cake
form and dust with chopped almonds.
Beat the yolks of six eggs with a
cupful of sugar, add chocolate and
continue beating until very light, then
add in successive order, beating well
between each addition. almonds, citron
and flour, lastly, fold in carefully the
stiffy beaten whites Bake in a mod
crate oven until a broomstraw, thrust
into the center, will come out clean.
Dust with powdered sugar.
SNOW PUDDING. CHOCOLATE
SAUCE.
To make the pudding. cream half a
cupful of butter, add a cupful of sugar
and beat until very light, then add al
ternately half a cupful of milk and
two and a half cupfuls of flour sifted
with a level tablespoonful of baking
powder. Lastly. gently fold in the
stiffy beaten whites of four eggs. Turn
into a buttered pudding form and
steam two hours. Turn out and serve
with
CHOCOLATE SAUCE.
Moisten a rounding tablespoonful of
cornstarch with a quarter of cupful
of milk. Put a square of unsweetened
chocolate in a saucepan and stand over
hot water until melted, add half
cupful of sugar and gradually one and
three-quarter cupfuls of hot milk and
the moistened cornstarch. Cook ten
minutes, stirring constantly until
thickened Flavor with vanilla and
serve.
CHOCOLATE BLANC NANCE.
Mix half cupful of sugar. one ounce
of grated unsweetened chocolate and
three level tablespoonfuls of corn
strach; moisten with half cupful of
milk. Put one and a half cupfuls of
milk into a double boiler. when hot
add gradually the first mixture. Stir
until the mixture thickens, then only
occasionally. Cook fifteen minutes, re-
move from the fire, add vanilla to
flavor and turn into cups or individual
molds that have been rinsed in cold
water. Set aside to chill and harden.
At serving time, turn out onto individ-
ual plates, dust literally with powder
ed or granulated sugar and pour a
generous quantity of rich, plain cream
around each portion. This is a simple,
nutritious and delicious dessert.
CHOCOLATE sOUFFLE.
Melt two ounces of unsweetened choc-
olate over hot water, add half a cup
full of sugar and two tablespoonfuls of
water and stir until smooth and glossy.
Put rounding tablespoonful of butter
and a cupful of milk together into
granite saucepan over the fire and stir
constnatly; when the boiling point is
reached add two rounding tablespoon
fuls of flour and stir until smooth and
thickened, add the chocolate mixture
stir until well beaten. then take from
the fire. Add the well-beaten yolks of
four eggs and set away to cool: rub
little butter over the top so a crust
will not form. When ready to finish.
add the whites of the eggs. beaten to
a stiff froth. Pour into well-buttered
baking dish holding about a quart
and bake in moderate oven from