Evening star., 1932-11-18

~ HOCOLATE in any form supplies
much nourishment because OF
the fat, carbohydrate and pro-
" tein which it contains. One
pound of chocolate supplies as
much energy as pounds OF roast bee1.
2 pounds of boiled ham, POUNDS OF
salmon, / pound of shelled ALMONDS,
! mound of peanut butter or 2 dozen
egg yolks. It supplies as much protein
as 1 dozen whole eggs.
The rich, dark color and delicious
flavor Of chocolate make it extremely
popular when used in desserts and can
dies, but appreciation of its food value
and its comparatively low cost are also
responsible for the large amounts that
are used. Bitter or cooking chocolate
called for in most recipes comes in half
pound cakes, each cake marked INTO
eight squares. One square weights l
ounce. If you wish to substitute cocoa
for chocolate In a recipe use three level
TABLESPOONFUL of butter for each square
or ounce of chocolate called for.
Chocolate should always be melted
aver hot water, never in direct contact
with the fire. The water should not be
boiling. as chocolate melts at about 100
degrees Fahrenheit, or lukewarm tenn
perature It may be melted in the
warming oven or in double boiler with
milk, or in a bowl over the teakettle
with butter. 1t melts more quickly If
grated, but this is fusSy job and not
necessary.
There are several really good almost
ready-to-eat chocolate puddingS on the
market. With the addition of milk and
q few brisk stirs over the fire choco-
late blanc mango is ready to cool and
serve.
Dipped Dried Fruits.
Dates. figs and puffed raisins lend
themselves particularly well to choco-
late dipping. The dates should be
stoned ard filled with cocoanut and
walnuts. The figs should be cut In
quarters. Dipping chocolate may be
prepared by simply melting it over warm
water. Sweet eating chocolate may be
used for dipping if two tablespocnfuls OF
water are added to each quarter of
pound of chocolate while melting 1t over
hot water. This must be beaten smooth.
Either kind of chocolate should be
melted over simmering water. The fire
should be turned out during the dipping
process. but the pan may be kept over
the hot water. A two-tined fork or
twisted wire may be used for dipping.
Dip quickly and be sure that all sides
ara coated. Place on oiled paper to
harden.
Chocolate Walnut Slices.
Cream half a cupful of butter with
one egg and one cupful of sugar. Mix
two tablespoonfuls of milk with one
teaspoonful of vanilla and add two and
one-half cupfuls of -four, one teaspoon
full of baking powder, half teaspoon
full of cinnamon and half cupful of
chopped walnuts. Form into roll two
inches In diameter. Chill. Cut into
one-eighth- inch slices. Bake In mod
crate oven.
Banana and Pineapple.
Cut the bananas into. halves or
quarters. Dip them in chocolate ac-
cording to directions for dipping dried
fruits. Place the dipped fruit on slices
of sponge cake. Let stand for half an
hour to harden. Garnish with whipped
cream. Canned sliced pineapple may
be drained and dipped in the same way.
The slices of cake on which the pine
apple is placed should be cut into larger
sounds than the fruit itself. Fill the
fenter hole Of the pineapple with
Whipped cream.
Dip toothpicks in oil of peppermint