Evening star., 1932-11-18
Chocolate in Holiday Dishes
It's Qualities Make 1t Popular for Desserts and
Candies-Extensive Use Due in Part to Known
Food Values-Melt Over Hot Water

| and lay one on each marshmallow. Put
| into tightly covered receptacle and
leave over night. Then place each
marshmallow In q small creased muir
fin tin. Make sour cream fudge, WORK
until smooth, then put into double
boiler, stir until melted and pour over
the marshmallows. When cold and
firm, serve in paper cases.
Cream Chocolate Roll.
Cream the yolks Of six eggs with 81,
tablespoons of powdered sugar, then ado
two squares Of chocolate melted, one
| tablespoonful Ct pastry flour and one
| teaspoonful each Of baking powder ano
baking soda. Whip the whites OF SIX
eggs very stiff and add to the mixture
Spread the mixture on the sheet and
bake for about 10 minutes in mod
crate oven. When baked, place On o
damp cloth and cover with another
i damp cloth. Let cool.
Filling-Whip enough cream to make
one pint Flavor it with vanilla, add
powdered sugar and spread on the cake
Roll it with the bottom cloth. Cover
it with icing made by melting four
squares of chocolate, two tablespoonful
of water, four tablespoonfuls of con-
fecticner'S sugar, one teaspponful OF
butter and flavoring Of vanilla. all OF
which should be cooked for about five
minutes. Sprinkle with chopped wal
nuts.
Cornstarch Mold.
Scald two squares of unsweetened
chocolate and two cupfuls of milk in a
double boiler. Mix three-eighths cupful
of sugar with four tablespoonfuls OF
cornstarch and one-third teaspoonful Of
salt and when well blended pour on
gradually one-fourth cupful Of milk.
Add to milk and chocolate and cook
for Is minutes, stirring constantly until
the mixture thickens, and then occa-
sionally. Add half teaspoonful OF
vanilla and turn into serving dish.
Chill and serve with sugar and cream
or boiled custard.
Chocolate Cream Cake.
Cream four tablespoonfuls Of shorten
ing and add seven tablespoonfuls Of
sugar gradually, creaming thoroughly
Add one egg yolk beaten until thick and
lemon -colored. Sift IA tablespoonful
of cake -four before measuring and then
set aside tablespoonfuls with which
to mix IL teaspoonfuls Of baking
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again with one-fourth teaspoonful Of
salt and add alternately with si::: tabl~-
spoonfuls Of milk, mixing thoroughly
after each addition. Add one-fourth
teaspoonful of vanilla next, then the
flour sifted with the baking powder
Lastly, fold in one stiff1y- beaten egg
white and pour into a tin by 8 inches.
Bake for 20 minutes in a medium oven.
When cold, cut into six oblong pieces
slit and spread with the following mix
ture:
Melt four-ounce cake Of sweet choco-
late in a double boiler with two table
spoonfuls of hot water. When melted,
remove fro mthe fire, and when thor
oughly cold, If the mixture has harden
ed, add another tablespoonful Of water
and mix until softened. Add one tea
spoonful of vanilla. Whip q bottle OF
cream until stiff and fold or beat in the
chocolate mixture. Spread over the
bottom layer of the split piece, replace
the top, and cover entirely with the
chocolate uSipped cream. Nuts may be
sprinkled eker the top If desired.
Chocolate Fruit Cake.
Scald two cupfuls Of pitted dates and
cut them in halves. Add one teaspoon
full of baking soda to one pint Of hot
water and pour it over the dates. Let
cool. Put four squares Of bitter choco-