The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1916-02-17
RECIPES FOR USE OF COCOA. :



To the housewife who must rack her
brains every day to think of something
new to make in the line Of desserts, It
will prove something Of a pleasant sur
prise to learn that the Introduction Of
cocoa, instead Of chocolate, in certain
desserts not only brings a new taste
into the product, but is often of greater
convenience to the maker For what
kitchen has not a supply Of ]coacoa?
Cut out these recipes and give them a
fair trial-and you'll be as much SUR
prised as pleased:
Cocoa Bread Pudding.
Use two cups Of milk, one cup of
dried break broken into small pieces, IL
teaspoons Gone and three-fourth
third cup of sugar, one-fourth tea
spoon Of salt, one-half teaspoon of
vanilla and our tablespoons of pow
dered sugar. Soak the bread in the
milk until very soft, then press through
a colander. Dissolve the cocoa in a lit
tie of the milk n mix with the bread,
Stir well, beat the yolks of the eggs
with the graduated sugar; d the salt
and mix these with the bread, milk and
cocoa. Pour into a pudding dish in a
pan of warm water. Bake in a moder-
ate over about half an hour-until firm
in the center, or, If tried with a knife,
the knife comes free from milk or egg.
Beat the whites of the eggs very stiff,
and slowly d the powdered sugar.
Place this meringue on top and brown
slightly. Serve hot or cold with
or without whipped cream that has
been favored and sweetened.
French Cocoa Pudding.
The ingredients for French cocoa
pudding are: One-half box of gela-
tine, six teaspoons Il ounce) Of pure
cocoa, one-half cup Of cold water, n
cup of milk, one-half teaspoon of va
nilla, four teaspoons Of sugar, one-half
cup of seeded %raisins, one-forrth cup
Of c%urrants, one tablespoon Of citron;
cut in small q Soak the raisins,
citron and cleaned curcAnts in boiling
water for half an hour. Soak the GEL
atine in cold water for half an hour.
Melt the cocoa in hot water. Heat the
milk in double boiler and, when it is
hot, add the cocoa. and gelatine.
Remove from the fire and strain all
into a bowl, add the fruit and, when
cool, add the vanilla; stir from time to
time until the mixture begins to stiffen.
then turn into a wet mold. Allow ii
to stand in h refrigerator for several
hours, then turn it out and garnish
with whipped cream and q few candied
berries. 1t may, of course. be served
without cream.
Cocoa Bavarisn Cream.
Use one-half cup Of milk, one-half
pint of cream, wv eggs, one-fourth box
Of gelatine, one-third cup of sugar six
teaspoons Cone ounce) Of pure cocoa,
one-third cup of cold water, one-haIf
teaspoon Of vanilla. Soak the gela-
tine in the cold water half an hour;
melt the cocoa; e a the milk in a dou-
BILE boiler; beat the yolks and sugar
together; pour the warm milk into
these and mix we'll; return to the dcu-
BILE boiler and stir until it thickens-
no longer. Remove from the fire, ada
the gelatine, cocoa mi vanilla; then.
strain and let it cool When it stiffens,
add the whipped cream and mix gently,
but thoroughly. Turn into a wet mold
and set in the refrigerator for several
hours. Turn out and serve; or, garnish
with more whipped cream, favored ano
sweetened.