Melt butter in saucepan, add flour and salt and mix until smooth; add
slowly the boiling water, stirring and beating well. Add sugar and milk.
COCOANUT SOUFFLE
1 cup of milk,
1 pinch of salt,
3 level tablespoonfuls of flour, softened in a little cold milk.
2 level tablespoonfuls of butter,
4 level tablespoonfuls of sugar,
Yolks of 4 eggs,
1 teaspoonful of vanilla,
1 cup of shredded cocoanut,
Whites of 4 eggs.
Heat milk, add salt and flour and cook ten minutes after it has
thickened. Mix together, butter, sugar and yolks of eggs. Pour hot
mixture over, stirring well and set aside to cool. Add vanilla and
cocoanut. Lastly fold in the stiffly beaten whites of the eggs. Bake in
buttered pan, in moderate oven until firm. Serve hot with Chocolate
Sauce.
CHOCOLATE SAUCE
2 level tablespoonfuls of butter,
1 level tablespoonful of flour,
Pinch of salt,
1 cup of boiling water,
1 square of Baker's Chocolate,
4 level tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Melt butter in saucepan, add dry flour and salt and mix until smooth,
then add slowly the hot water, beating well. Add the square of chocolate
and sugar and stir until melted. Add vanilla, just before serving.
COCOA BISCUIT
2 cups or 1 pint of sifted flour,
3 level teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 level tablespoonfuls of sugar,
4 level tablespoonfuls of Baker's Cocoa,
2 level tablespoonfuls of butter or lard,
2/3 a cup of milk or enough to make a firm but not a stiff dough.
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