Melt two
squares of Walter Baker & Co.'s Chocolate over hot water and mix with
half a cup of sugar, a little salt, three beaten eggs and half a
teaspoonful of vanilla. Mix this thoroughly with the bread and place in
well-buttered custard-cups. Steam about half an hour (according to size)
and serve in the cups or turned out on warm plate.--_Mrs. Helen
Armstrong._
MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one-fourth of a cupful of
cold water. Whip one pint of cream to a froth and put it in a bowl,
which should be placed in a pan of ice water. Put an ounce of Walter
Baker & Co.'s Chocolate in a small pan with two tablespoonfuls of sugar
and one of boiling water, and stir over the hot fire until smooth and
glossy. Add to this a gill of hot milk and the soaked gelatine, and stir
until the gelatine is dissolved. Sprinkle a generous half cupful of
powdered sugar over the cream. Now add the chocolate and gelatine
mixture and stir gently until it begins to thicken. Line a quart
charlotte mould with lady fingers, and when the cream is so thick that
it will just pour, turn it gently into the mould. Place the charlotte in
a cold place for an hour or more, and at serving time turn out on a flat
dish.--_Mrs. Helen Armstrong._
CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES
Dissolve in a quart of water three tablespoonfuls of grated chocolate;
let come to a boil; simmer ten minutes; add a cup of sugar and a box of
gelatine (that has been softened in a cup of water) and strain through a
jelly bag or two thicknesses of cheese-cloth.
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