Strain, and when cool add vanilla, and freeze.
CHOCOLATE WHIP
1 cup of milk,
1-1/2 squares of Baker's Chocolate,
Pinch of salt,
2 level tablespoonfuls of cornstarch,
2 eggs (yolks),
6 level tablespoonfuls of sugar,
2 teaspoonfuls of vanilla,
5 eggs (whites).
Put milk, chocolate and salt in double-boiler; mix cornstarch in a small
quantity of cold milk, and stir into the hot milk when the chocolate has
been melted; stir until smooth, then cook twelve minutes. Mix together
the yolks of the eggs and sugar, then pour the hot mixture over it; cook
again one or two minutes, stirring. When very cold, just before serving,
add the vanilla and fold in the stiffly beaten whites of the eggs. Pile
lightly in a glass dish and serve with lady fingers. A meringue can be
made of the whites of the eggs and sugar, then folded in the chocolate
mixture, but it does not stand as long.
COCOA MARBLE CAKE
6 level tablespoonfuls of butter,
1 cup of granulated sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk.
Three level teaspoonfuls of baking powder, about one and three-quarter
cups of sifted flour, or flour enough to make mixture stiff enough to
drop from the spoon. Mix in the order given. Reserve one-third of this
mixture and add to it four level tablespoonfuls of Baker's Cocoa and to
the other one cup of shredded cocoanut. Bake thirty-five or forty
minutes according to size and shape of pan.
Pages:
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54