Arizona republican., 1911-08-20
WITH THE RICH CHOCOLATE
FLAVOR.
Dishes Made for Those Who are Fond
of This Food in Which There
is Strength.

The flavor of chocolate and cocoa
is delicious and very well liked by
most people, when the finest qualities
are used, and just enough 10 give
Ia dainty refined flavor. Remember
that chocolate is very rich as well
as most nourishing food and when
the flavor of the connection is too
dense, too pronounced, for delicate
tastes, il is apt to. create dis
taste in the mind of chocolate dishes
When used chiefly for the flavor,
use chocolate sparingly. Cocoa being
"a more delicate preparation, is more
generally liked as a beverage than
chocolate.
Chocolate Mold-NIiX four table
spoonfuls of cornstarch with a third
Of a cup of sugar and pinch of salt
Add to a pint of scalded milk and
cook in double boiler until you have
a thick custard-about twenty min
utes- stirring constantly Remove
from the fire and let cool a little.
then fold in lightly the whites of
three eggs beaten to a stiff white
foam Divide into two portions and
put into one portion three ounces
of grated chocolate mixed with two
table spoonfuls of graduated sugar
and dissolve over hot water. Best
DO this before adding the whites OF
the eggs and while the custard is still
hot. Wet molds with cold water and
decorate with red raspberries of cher
ries: put i'm a layer of the white
custard then a layer of the chocolate;
then another layer of the white with
! the fruit showing when the mold IS
turned out Fill molds in this man
ner. The chocolate part should De
Favored with vanilla; AMI chopped
nuts may be used instead of the
fruit. When cold AMI firm turn "dt
and garnish with whip2 Fl cream
and more berries.
| Chocolate Peanut Sanwichcs-Dls-
solve four onuces of grated choco-
/ late over hot water with three table
spoonfuls of granulateI sugar anu
mix thoroughly with a small jar OF
peanut butter; adding little cream
/ if paste is too dry. Spread On tAlh
slices Of slightly buttered bread. IT
loaf ging,~I,~-ad sliced thin and even
ard lightly buttered.
Chocolate Cream-Put three cups
If milk on to scald in a double b"ii-
,r PINT q cup of graduated sugar
in -I.au saucepan ant stir until II
p5cIts and coIors a golden brown;
tban add to the Scalded milk ana
ctr until blended Pour gradually On
tn four eggs slightly beaten. Add
nipcb of salt and two squares oil
chocolate dissolved over no, water
c,i,. a few minutes, then remote
rr,u1 the fire and when slightly coo
added n teaspoonful of vanilla foui
into individual molds or cups, Ildc'
these in a baking pan containing ho
,,ater and put in a modcrat" Over
=, bake for about twenty minutes ol
until firm. Set away to get lee cox
mill ready to unmold and ser;e.
cocoa Almond Cream-Soak tW'
. ,arlasnoonfuls Of granulatel SeiatI
in ouarter cup of cold 'Tater anu
soft Beat the youlks Of TWO esq
with half a cup Of sugar mixed WIZ
half cup Of dry cocoa A'id pudI'e
= Of q teaspoonful of salt Add Nv.
, I.ups of thin cream or rich NM
and cook over hot water Jnth II re
Gins to thicken. The1 sir IN IN
,-.Iotip and when dissolved tak'
s-..,, tho fire and cool slightly; 'nei
IA q taaspoonful of vanilla -ni u
,,.f,itas of the eggs be1ta1 to a SUI
,..l,ita froth Blend weV then loi
:, cup of whipped cceam ana
= own Of marched and pounded aln'nu'
p,,,. into molds and chill thorough
t-,,,,ld and serve with cream pan
/ or whipped. .,.,,
chocolate and Raspberry S'uitie-
Deat the whites Of three eggs UNI
letiff and gradually add cup
,,,,-dared and sifted sugar; Z. tloIG
., ,r,,,rfuI of lemon juice. two square
- chocolate. melted over hot wave
. md four tablespoonfuls of red raSp
= I,.rrv lam or jelly. Continue To pe'
i chile slowly adding the inSErdI''l''
- ,ral,a M tablespoonfuls. droppin
u .,rar,,l1v in hot water and poarchiA
inst long enough to set the egg VIII
Then put into stemmed glasseS '''
g noilr cold chocolate cream sauce ~,
, them and sprinkle lightly WI
- Drowned chopped nutmeats. '''
cold go, ,,,,t.
cocoa Whip-Soak two level tabi'
snoonflls of granulated gelatin IN
- o,arter cup cold water until sol
-rb.r dissolve with a scant cup
boiling water Add cup OF sus'
mixed with two tablespoonfuis
- cocoa. grated rind and uice of len
., ON stir in the gelatin and str.'
>" tho mixture into a bowl set IN i
TT wafer When the mixture heGn
n to thicken heat with an csSWh
re- until il froths; then add tls We
lie beaten whites Of four eggs ana
pincb of salt and continue until u
y. n,ixture will keep shape. Heap
nj lass dishes and pour a cold vanil
Id or wine sauce over 1t ana SerN''
Junket With -Chocolate-Crush
if iunket tablet fine and dissolve L
5. a tablespoon of cold water. Sea