Oxford Democrat., 1911-05-16
Some Uses for Chocolate.

COLUn, Oxford Democrat Soutn fsxass 10
Some Uses for Chocolate.
Few things are susceptible Of such .
wide range Of possibilities - chocolate;
but whether served - Q fragrant bower
age, dainty confeotIon or toothsome des-
sert, It 10 almost universally favorite.
The recipes following are all thoroughly
practical and of exceeding excellence:
CHOCOLATE LOAF.
Cream one cupful OF butter and two
cupfuls OF sugar together, then add In
successive order four yolks Of eggs, ono
cupful OF grated boiled potatoes, two
ounces of grated unsweetened chocolate.
one cupfui of chopped almonds, one tea
spoonful of vanilla, the grated rind OF
lemon, one-half cupful Of cream, two
cupfuls of -four mixed with two table
spoonfuls OF baking powder, and lastly
the stifly beaten whites of four eggs.
Bake in a loaf about one hour In mod
crate oven. This 10 most excellent
cake, and keeps moist and fresh for
several days.
CHOCOLATE CUsTARD.
Melt q square of chocolate in a sauce
pan standing in hot water. Beat the
yolks of three eggs with half cupful OF
sugar, add gradually two cupfuls OF hot
milk and pour the mixture into the
melted chocolate. Cook, standing In
boiling water, and stir constantly until
it thickens. Cool slightly, flavor with
vanilla and chill thoroughly. Serve in
sherbet glasses, put spoonful OF whip
ped cream, which has been sweetened to
taste and favored with vanilla, on top OF
each portion and garnish the center
with maraschino cherry. This is very
simply made and very delicious.
CHOCOLATE GEMS.
Mel, square of sweetened chocolate
over hot water, add one-fourth cupful OF
granulated sugar, two tablespoonfuls OF
milk, and cook until smooth. Cream
together one. third cupful Of butter and
one cupful Of powdered sugar, add
gradually the hot chocolate mixture and
10 successive order twU eggs, one'half
teaspoonful of vanilla, One-third cupful
of milk and one cupful of -four mixed
with one level tablespoonful OF baking
powder. Bake in buttered gem pans in
a moderate oven. Dust with powdered
sugar for serving. Simple, and especial
ly nice for luncheon.
CHOCOLATE CREAM RENvERsEE.
Cook half cupful OF sugar In q small
saucepan over hot fire, stirring con-
stantly until the sugar melts and turns .
light brown; then divide evenly among
six we'll. .buttered cups or timbale molds.
Tip the cups from side to side to coat
the inside well with the caramel. Beat
two whole eggs and two yolks with half
a cupful of sugar, add slowly two cup
fuls of hot milk and pour gradually into
a square of melted chocolate. When
we'll blended, flavor with vanilla and, II
liked, a little cinnamon. Pour into the
cups, stand the cups In a painful of hot
water, and bake In very moderate oven
until firm In the center. Test BY run
ming knife into the custard; If firm and
smooth, 1t is done. Chill, and when
cold, turn from the cups on . serving
dish. The caramel will form Q sauce
around the custard. Serve with or with
out whipped cream. These little Gus
tards are very dainty.
CHOCOLATE PIE.
Mix one cupful of sugar and three
level tablespoonful Of flour In sauce.
pan, pour on gradually one cupful of
boiling water, stirring all the time.
When smooth add two ounces OF un-
sweetened chocolate and continue to
stir, cooking the mixture directly over
the fire until the chocolate melts. Add
the yolks of two eggs beaten with q
tablespoonful of water and tablespoon
full of butter; set the saucepan in a pan
Of boiling water, cover aud cook ten
minutes, stirring occasionally. Cool,
favor with vanilla, and turn into
baked pastry shell. Beat the whites of
two eggs until stiff and dry, fold in .
fourth of cupful Of sugar, flavor with
vanilla aud spread on the pie. Bake in
a slow oven until the meringue is firm.
CHOCOLATE BLANcMANaE.
Heat one and three-quarter cupfuls Of
milk by standing in pan surrounded BY
boiling water, add square Of unsweet.
ened chocolate, half q oupful of sugar
aud fourth Of q cupful Of cornstarch
diluted with fourth of cupful of cold
milk. Stir constantly until the mixture
thickens and the chocolate Is dissolved |;
then cover and cook fifteen minutes,
stirring occasionally. Take from the
fire, flavor with vanilla, turn into indi-
vidual molds or single large one and
chill Serve with plain, rich cream. A
simple, beautiful dessert and great
favOrite with the little folks.
BAKED CHOCOLATE PUDDING.
Soak cupful Of freshly grated bread
crumbs In twu cupfuls OF milk. Melt
an ounce of unsweetensd chocolate over
hot water, add half q cupful OF sugar,
half a cupful Of milk drained from tho
bread, . tablespoonful of butter, and
when we'll blended pour over the beaten
yolks of two eggs. Add the bread
mixture, fourth Of teaspoonful of
ground cinnamon, vanilla to flavor and
half q cupful Of chopped nut-meats OF
any kind. Turn into buttered pud-
ding dish and bake about thirty minutes
in moderate oven. Serve with
NERINaUE SAUCE.
Boil half . cupful Of sugar and
fourth OF q cupful Of water until It spins
. thread, then pour over the stifHy.
beaten whites of two eggs. Beat several
minutes and flavor with vanilla. Ser, o
at once. This very excellent pudding is
quickly made and quito inexpensive.
The nuts may be omitted.
CHOCOLATE sOUFFLE.
Melt o fourth OF . pound OF sweet
chocolate over hot water, add table
spoonful Of water and cook until smooth.
Beat the whites Of four eggs until stiff,
add cupful Of sugar, tho yolks beaten
with tablespoonful Of water, the melt
ed chocolate, and vanilla to favor.
Turn into well-buttered pudding form
and bake about twenty minutes In q
moderate oven. Serve as soon - 1t Is
done with whipped and swsetened cream,
favored with vanilla. Dainty and de-
lioious.
Laundering the Tub Frock.