The Waterbury Democrat., 1933-02-03
CREAMY CHOCOLATE FROST. r ING,

ENss
 a cups sifted c0nfcciioncrs'
 sugar
 4 tablespoons hot water
 4 cgg white, unbentcn
 DnalI Of salt
 | teaspoon vanilla ' HgUnpcs unsWectcDcd chocolate
 melted
 Combine sugar and hot whtor kdd egg white and beat until th0r' uIghly mixed, Add remaining in- Tbdlonts nnd beat until blended NaknH enough frOBting Co cover Dps and sides of three OsinGh ayers.
 CHIFFON CHOCOLATE PIE,
 | Squares unaWCciCDCd ChOCO' late, Cut ID pieces ! l,9 cups milk
 fsB cups sUghr
 ts9 cup COFDsinrch
 f-g teaspoon Hn'i
 1. tablespoons butter
 z egg yOIks, slightly beaten m 1 teaspoon ynDilin
 r 1 baked O.Inch pie shell
 T egg whites
 q tablespoons sugar
 Add chocolate to milk and heht tdOubIo boiler, When chocolate niollod, beat with rotary egg nlior untll blended, Aift sugar, 0epHtnrGh, and snlt together, and dd 0 HmnlI amount of eh0e0lhte aIxtura, stirring until HmO0l D, ltes If, Co double boiler, hdd butter, Dd' stir constantly until lhlekenGd' look 70 minutes longer, stirring reeHI0nnjly, Pour n Hmnll amount yef egg yOlkH, stirring vigorously knfiIrD t0 double boiler hnd G0Ok ntII tbIGEeBnd, ItemOVe from ilre nd ndd vanilla. Cool Pour Into bGa shell, Bent GEE whites untli panOy throughout, Add sugar, pllIeapOOnH nt h time, beht!hs hf' tT.hnor e1Gh addition untll sugar Thoroughly blended, Aftor ,hll Ilsar IA added, continue beating ntil mixture VIII stand ID p6hks 'iIo lightly on lllllng' bohe ih bgderhid oven t3bo dhefehH T3 [ Iinu'es, or untII slightly bro"n' Ga
 CHOCOLATE BUDDING 4 tUiInpcs unsWccteDcd chOCOIaic
 CUt in pieces
 A ups milk, OF n, h is2 cups "VHp0r1t'd mllk ii.2 cups water
 ti CUp sugnr { tablespoons COrDsthrcl' s3 liCnspOOD snIi
 teaspoon VnDIllh
 Add ChOCOlHtH 10 milk in double Oilrr and heat, When GhOCOlhto ls ,oitGd, beat with rotary 6RR bGhtH 'UDtil blended, Combine sugar, DrIlsiaroh, and salt Add G wnnlI mount Of chocolate mixture, Htlrr ng vigorously, Return tO double Diep nnd cook until thlGkHnGd, Iir1Jng constantly, Then cook 20 g5 minutes longer, stirring 0c. IslOnnIIy. Add vanilla, Chlll and lyG Wjlh ereaJn, Serves ',
 'TOoOnHut iB rich iH natural oils, bd pOsaosEGs the important quhIs Y .Of remdinInR sweet and free 'Om wBoldity in ans climate" plgDs Lily IlaxW0rtb W9llhec, bHCAlig HClGnGG editor Of W0mhn' \ IOrId, lH economy is an 0bJee', bgblIy reduce tho amount Of IorfonIpg cGIIod for in q recipe lIsre n large amount of c0c0anut Becd iD tho preparation Of q ike or h dessert,
 A. real Relieve It or Not hdi0t is quick cooking tapiOca. small quantity of it added to n DlffIe, will, during baking absorb bd1 hold enough of the moisture tho mixture pushes higher and lsher, Co keep tt delici0usly mOist bHy and Iigbt . q little added s fruit pie will keep the juice tbe pie, and out of the oven g with the help of this res lufcefu ingredient you can even axe ice cream without turning n eozer--ice cream with a rich, llvatsnmoth texture.
 Few nuts are as generously en- ehed by nature as the HavQrfui W,lcw, inc tree from which it mes "fesdinKv It's nut fruit most bindantIy. Becauee tbe eashew 70 highly endowed with vital Ddr values, Il is becoming q popu- [ .HKture ID the diets of many pitfienn homes.