The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-03-24
Chocolate Highly
Concentrated Food
Often Proves Useful to
Restore Failing Energy

By EDITH n. BARBER
HE devil, has erected q new
= university" stated Roeer
North, In criticizing an English pub
lie house of the day-and not lbs-
cause of the spirits which were
served there, but because of a new
tangled drink known as chocolate.
which had been introduced from
Mexico by way Of Spain.
II Is said to have been a boon to
Spaniards and Mexicans who estab-
ished the custom of having il
brought 10 them In hot beverage
form in church in order to stimulate
wakefulness during long services.
Actually, chocolate in contrast to
tea and coffee, is food with q
concentrated value which often
proves useful to restore failing en-
ergy. Soldiers, explorers, and hik-
ers consider sweetened chocolate q
necessary adjunct.
The rest of us are likely to use
chocolate more for the sake of its
fine flavor than for its food value.
In cakes, in candies and in desserts,
it provides what is probably our IA
vorite flavor We occasionally use
it for that beverage which we call
hot chocolate and which we gener-
ally serve with whipped cream.
Oftener, however, we serve cocoa,
which is actually chocolate from
which most of the fat which is called
cocoa butter. has been removed.
Nothing is better on chilly day
than a steaming pot of cocoa which
the children will be sure to acclaim.
Made with milk, it provides just
what the doctor would order if he
were consulted.
When chocolate is used in cook
cry, it should be melted over hot
water, as too high a temperature
changes the flavor Instead, il may
be cut in pieces, to which little
cold water may be added and the
two stirred together over low fire
until smooth thick syrup results.
Chocolate Souffie.
u cup -four
cup milk
u cup sugar
4 eggs
squares melted chocolate
"a teaspoon salt
Mix -four with half cup of cold
milk and stir this mixture into one
half cup of hot milk Add half of
the sugar, stir over fire until mix
ture thickens and boils Remove
from fire. beat in egg yolks. one at
time. Add remaining sugar, melt
ed chocolate and salt. Fold in beat
en- egg whites. Fill baking dish,
creased with softened butter and
sprinkle with sugar, three-quarters
full, and bake 20 minutes in hot
oven, 425 degrees Fahrenheit.
Chocolate Angel Food.
"a cup sifted cake -four,
IA cup cocoa
IA cups egg whites (10 to IL egg
whites)
Ia teaspoon salt
/ teaspoon cream of tartar
IA cups sifted granulated sugar
| teaspoon vanilla
Sift flour once, measure and sift
with the cocoa three times. Beat
egg whites and salt on a large plat
| ter with wire whisk. When foamy,
add cream of tartar and continue
beating until the eggs will stand in
peaks. Fold in sugar carefully, two
tablespoons at time, until all is
used. Fold in vanilla. Sift small
amount of flour over the mixture and
| fold in carefully, continue until all
is used. Pour batter into INCREASED
angel cake pan and bake in a slow
oven, beginning at 275 degrees
Fahrenheit and increasing to 325
degrees Fahrenheit after the first
half hour of cooking. Bake one
hour all together Remove from
oven. invert pan for one hour or I'M
| til cold.
Chocolate Sponge Cake.
- cup sifted cake -four
"a teaspoon salt
"a cup cocoa
l. tablespoon lemon juice
5 egg yolks, beaten until thick
cup sifted sugar
egg whites, beaten stiff
Sift -four, measure and sift with
salt and cocoa. Add lemon Juice to
egg yolks and beat until light. Fold
sugar gradually into egg whites and
then fold in egg yolks and finally
| fold in -four Bake in INCREASED
tube pan in a slow oven, 800 de-
grees Fahrenheit so to go minutes.
Invert pan for one hour or until cold.
/ Chocolate Walnut Dollars.
X cup butter
cup sugar
egg
z tablespoons milk
] teaspoon vanilla
pa cups -four
] teaspoon baking powder
n teaspoon cinnamon
y cup chopped walnuts
squares chocolate
Cream butter and sugar. Add egg
slightly beaten. Add milk, vanilla,
sifted dry ingredients and walnuts.
Add the chocolate melted and form
4 infn roll tx..n ,noh.r -