HOT CHOCOLATE SAUCE

HOT CHOCOLATE SAUCE

• 1 cup of boiling water,
• Pinch of salt,
• 1 square of chocolate,
• ½ a cup of sugar.

Cook all together slowly until it is the consistency of maple syrup, or thicker if desired. Just before serving, add one teaspoonful of vanilla. This will keep indefinitely, and can be reheated.

COCOA MERINGUE PUDDING

COCOA MERINGUE PUDDING

• 1 cup of milk,
• 2 eggs (yolks),
• 2 tablespoonfuls of flour,
• Pinch of salt,
• 4 teaspoonfuls of Baker's Cocoa,
• 3 tablespoonfuls of sugar,
• ½ a teaspoonful of vanilla.

Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk; mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes, and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten warm or cold, but is much better cold. This will serve four persons generously.

COCOA CAKE

COCOA CAKE

• ½ a cup of butter,
• ¾ a cup of milk,
• 1 cup of sugar,
• 6 level tablespoonfuls of Baker's Cocoa,
• 3 eggs,
• 2 level teaspoonfuls of baking powder,
• 1 teaspoonful of vanilla,
• 1 ½ or 2 cups of sifted pastry flour.

Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until very creamy. Sift together one-half cup of the flour, the cocoa and baking powder; use this flour first, then alternate the milk and remaining flour, using enough to make mixture stiff enough to drop from the spoon; add vanilla and beat until very smooth; then bake in loaf in moderately hot oven thirty-five or forty minutes.
Tests for baking cake. It is baked enough when:

1. It shrinks from the pan.
2. Touching it on the top, springs back.
3. No singing sound.

COCA FROSTING

COCOA FROSTING

• 4 teaspoonfuls of Baker's Cocoa,
• 2 tablespoonfuls of cold water,
• 3 tablespoonfuls of hot water,
• ½ a teaspoonful of vanilla,
• About 1 ¾ cups of confectioners' sugar.

Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps.
If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.

CHOCOLATE MOUSSE

CHOCOLATE MOUSSE

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space. Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of  Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a hot fire until smooth and glossy. Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently until well mixed. Wipe out the chilled mould, and turn the cream into it. Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

MIERINGUE

MERINGUE

• 2 eggs (whites),
• Pinch of salt,
• 4 level tablespoonfuls of sugar,
• 1 teaspoonful of vanilla.

Add salt to eggs and beat in a large shallow dish with fork or egg-whip until stiff and flaky and dish can be turned upside down. Beat in the sugar slowly, then the vanilla, and beat until the dish can be turned upside down.

WALDORF SALAD

 

Waldorf Salad : “One cup each of chopped apples, walnuts and celery. Dress with following mayonnaise dressing: Mix one half tablespoon salt, one half tablespoon mustard and three fourths of a tablespoon of sugar, add one slightly beaten egg, two and one half tablespoons of melted butter, three fourths of a cup of thin cream and very slowly one fourth of a cup of vinegar. Cook in double boiler until thick, then strain and cool.”

CHOCOLATE BISQUIT

CHOCOLATE BISCUIT

Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of  Chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred.

SALSA DEL NORTE

SALSA DEL NORTE

1 1/2 POUNDS WHOLE SMALL TOMATOES, PREFERABLY ROMA OR ITALIAN PLUM UNPEELED

1/2 MEDIUM ONION, CHUNKED

1/4 CUP CHOPPED FRESH CILANTRO

2 TO 3 FRESH JALAPENOS OR CANNED CHIPOTLES IN ADOBO SAUCE

2 GARLIC CLOVES

1 1/2 TEASPOONES SALT

2 TO 3 TABLESPOONS VINEGAR, PREFERABLY CIDER OR CANE

PINCH OF SUGAR

BAKED BEANS AND TOMATO

Baked Beans & Tomato Salad (from the Boston Cooking School Magazine, circa 1900): “Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of oil and a dash of paprika. Add salt, if the beans have not been seasoned. The oil and vinegar will not unite perfectly. Pour gradually over a pint of cold baked beans such portions of the dressing as they will absorb, toss together and arrange on a serving dish. Make a border of sliced tomatoes around the beans and over these pour the rest of the dressing.”

 

CURRIED CHICKEN

WOW, IT'S GOOD

CHOCO LATE EARTHQUAKE CAKE

Chocolate Earthquake Cake:
1 box German chocolate cake mix
1 cup shredded coconut
1 cup chopped pecans
8 oz. cream cheese, softened
16 oz. confectioners’ sugar
1 stick margarine, melted
Directions: Grease and flour a 9x13-inch pan; spread the coconut and pecans in the bottom. Prepare cake mix according to the package directions; pour batter over the nuts. Combine the cream cheese, sugar and margarine; spoon on top of the batter. Bake at 350 F. for 40-42 minutes (no longer). Cake may look sticky, but it’s done. Let cool for about an hour before cutting.

 

EASY PUMPKIN PUDDING PIE

Easy Pumpkin-Pudding Pie:
1 box vanilla instant pudding
2 cups sour cream
1 cup solid-pack pumpkin
2 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice
1 graham cracker pie shell
Directions: Blend the pudding mix with the sour cream, then blend in the pumpkin, sugar and spice. Pour into the piecrust and chill in the fridge. Serve with whipped topping and a sprinkle of nutmeg if desired.

 

CROCK-POT CAKE

Crock-pot Cake:
1 box chocolate cake mix
1 box instant chocolate pudding
1 package semisweet chocolate chips
16 oz. sour cream
4 eggs, lightly beaten
1 cup water
3/4 cup vegetable oil
Directions: Combine all ingredients in a large bowl; mix well. Pour into a greased crock-pot and cook on low for about 6 hours. Serve with ice cream and fudge sauce.

 

FORMULA FOR MAKING THREE GALS. OF BREAKFAST COCOA

FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA

• ½ a pound of  Cocoa,
• 1 ½ gallons of water, hot,
• 1 ½ gallons of milk, hot.

This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

VANILLA CHOCOLATE WHIPPED CREAM

• One cake (½ a pound) of  Chocolate,
• 4 cups of boiling water,
• Pinch of salt,
• 4 cups of hot milk.

This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.

Refreshing Drinks For Summer

REFRESHING DRINKS FOR SUMMER

Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda-water from a syphon bottle, or Apollinaris water. Stir well before drinking. A tablespoonful of vanilla ice-cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice-cream be omitted. A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, shaking well.

FOR A JOB

Hello,

I have worked in the communications industry for 17 years, I work for my self I am seeking

a part time position. Please, lets talk, I want to make sure we fit.

Telemarketing Services

Appointment Setter, Medical Equipment, Product Or Service 

B2B

Hours offered 5-10 hours weekly, 9 to 5pm (M-F) eastern time

Home Based Office

 

Home office setup:

Unlimited Calling USA

High Speed Internet Connection FIOS

Fax Machine

Excel spreadsheet

 

I have 17 years of telemarketing experience I have promoted a variety of products and services. Reverse mortgages planned special event enjoyed speaking with senior citizens, ATM machine promotion and closes, lead generation, vacation gift package appointment setting, health services Medicare, dental, health insurance, set appointments for doctors to attend workshop seminars, products and service. Also knowledge of advertising sales wrote copy for Cable TV, Radio and Newspaper, ad placement and buying space and time for clients.

 

My experience as a talk show host will be a plus my voice is clear and smooth and I am not fearful of speaking on air, on the phone or in person.  I enjoy communicating and helping others achieve their successful victory in the market place. Each and every assignment is taken seriously short or long jobs or fine. Lets talk.

 

 

I am passionate about event planning, business networking, appointment setting and confirmation for sales leads.  I have great customer service skills, detail minded, able to listen, not afraid of a challenge, open to learning new concepts and able to work with others as well as to fly sole.

 

I will give you daily detailed account of calls, noted on excels spreadsheet.

You supply database

My hourly fee is $15.00 to be paid weekly by check.

Short term assignment 5 hours weekly one month run, commitment could grow into long term position.  Please only serious inquires only.

  

Please include in your contact message

Your company name

Your name

Company address

Company telephone number

Your cell phone number

What time zone

SUGAR CHOCOLATE CARMELS

SUGAR CHOCOLATE CARAMELS

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of  Chocolate. Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares, and put in a cold place to harden. These caramels are sugary and brittle, and can be made in the hottest weather without trouble. If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice.

CHOCOLATE FILLING

CHOCOLATE FILLING

• 1 cup of milk,
• Pinch of salt,
• 1 ½ squares of Baker's Chocolate,
• 2 level tablespoonfuls of flour,
• 2 eggs (yolks),
• 5 tablespoonfuls of sugar (level),
• 1 teaspoonful of vanilla.

Put milk, salt and chocolate in upper part of the double-boiler, and when hot and smooth, stir in the flour, which has been mixed with enough cold milk to be thin enough to pour into the hot milk. Cook, stirring constantly, until it thickens; then let it cook eight or ten minutes. Mix the eggs and sugar together and pour the hot mixture over them, stirring well; put back in double-boiler and cook, stirring constantly one minute. Remove, and when cool add one teaspoonful of vanilla.

FRENCH BEEF SOUP

French Beef Soup (an 1836 recipe): “The best soup is made of the lean of fine fresh beef. The proportion is four pounds of meat to a gallon of water. It should boil at least six hours. Mutton soup may be made in the same manner.
“Put the meat into cold water, with a little salt; set it over a good fire; let it boil slowly but constantly, and skim it well. When no more fat rises to the top, put in what quantity you please of carrots, turnips, leeks, celery, and parsley, all cut into small pieces; add, if you choose, a bay-leaf, a few cloves, and a large burnt onion to heighten the color of the soup. Grate a large red carrot, and strew it over the top. Then continue to let it boil, gently but steadily, till dinner time. Next to the quantity and quality of the meat, nothing is more necessary to the excellence of soup than to keep the fire moderate, and to see that it is boiling all the time, but not too fast.
“Have ready in the tureen some toasted bread, cut into small squares; pour the soup over the bread, passing it through a sieve, so as to strain it thoroughly. Some, however, prefer serving it up with all the vegetables in it.”

CHOCOLATE CANDY

CHOCOLATE CANDY

One cupful of molasses, two cupfuls of sugar, one cupful of milk, one-half pound of chocolate, a piece of butter half the size of an egg. Boil the milk and molasses together, scrape the chocolate fine, and mix with just enough of the boiling milk and molasses to moisten; rub it perfectly smooth, then, with the sugar, stir into the boiling liquid; add the butter, and boil twenty minutes. Try as molasses candy, and if it hardens, pour into a buttered dish. Cut the same as nut candy.

Slow Cooker Chili

Ingredients

1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion, finely chopped
3 cloves of garlic, finely minced
2 (14.5) oz cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup water or beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
Serve topped with:
Cheddar and Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Optionally serve with:
fresh cornbread or biscuits, baked russet potatoes, saltine crackers or tortilla chips

Directions

Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can

BAKED CHOCOLATE CUSTARD

For five small custards use one pint of milk, two eggs, one ounce of  Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water. Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.
Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan. Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a moderate oven until firm in the center. It will take about half an hour. Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

CLASSIC RUBEN

8-12 SLICES RYE BREAD
3/4- 1 LB. THINLY SLICED CORNED BEEF
1-1-1/2 CUPS SAUERKRAUT, RINSED AND WELL DRAINED
4-6 SLICES SWISS CHESSE
1/3 CUP MELTED BUTTER
4-6 TBSP. THOUSAND ISLAND DRESSING
2-3 TBSP. CATSUP
SALT AND PEEPER TO TASTE

PEARLS OF LIFE

THE PEARLS OF LIFE, BUY IT WEAR IT.

CHOCOLATES PROFITEROLES

Shave into a cup one ounce of chocolate the cup into a pan of boiling water. Make a paste the same as for eclairs, save that instead of one tablespoonful of sugar three must be used.
As soon as the paste is cooked, beat in the melted chocolate. When cold, add the eggs, and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessertspoonful in each cake. Bake for about twenty minutes in a moderately hot oven. Serve either hot or cold, with whipped cream prepared the same as for Filling for éclairs. Heap the cream in the center of a flat dish, and arrange the profiteroles around it.

CHOCOLATE COOKIES

Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of  Chocolate, melted. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice.

CHOCOLATE WAFERS

CHOCOLATE WAFERS

Grate four ounces of  Chocolate, and mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful each of cinnamon, cloves and baking powder. Separate six eggs. Add one cupful of powdered sugar to the yolks, and beat until very light; then add the grated yellow rind and the juice of half a lemon, and beat five minutes longer. Now add the dry mixture, and with a spoon lightly cut in the whites, which are first to be beaten to a stiff froth. Pour the mixture into buttered shallow pans, having it about half an inch thick. Bake in a moderate oven for half an hour. When the cake is cool, spread a thin layer of currant jelly over one sheet, and place the other sheet on this. Ice with vanilla icing; and when this hardens, cut in squares. It is particularly nice to serve with ice-cream.

CHOCOLATE BISCUITS

CHOCOLATE BISCUIT

Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of  Chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred.

GREEN CHILE SALSA

GREEN CHILE SALSA

1 TABLESPOON VEGETABLE OIL
1/2 MEDIUM ONION, MINCED
2 GARLIC CLOVES, ROASTED AND MASHED
1 TEASPOON CUMIN SEEDS, TOASTED AND GROUND
1 CUP CHOPPED ROASTED MILD GREEN CHILE, PREFERBLY NEW MEXICAN OR ANAHEIM, FRESH OR FROZEN
1 CUP WATER
1/2 TEASPOON SALT PLUS MORE TO TASTE

CHOCOLATE CREAMS, NO 2

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar—or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.
Caution.—Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

CHOCOLATE SAUCE

Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over the fire until smooth and glossy, and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then add one gill of cold milk.
Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water. Stir for a few minutes, and then occasionally until the sauce is cold.
This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc. It will also answer for a dessert. Fill custard glasses with it, and serve the same as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.

MILTON PUDDING

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of  Chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk. Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.
EGG SAUCE.—Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar. When smooth and light, add one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a little longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at once.
VANILLA CREAM SAUCE.—Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream. Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour the sauce into a warm bowl, and serve.

ALL GOOD

Hello,

I have worked in the communications industry for 17 years, I work for my self I am seeking

a part time position. Please, lets talk, I want to make sure we fit.

Telemarketing Services

Appointment Setter, Medical Equipment, Product Or Service 

B2B

Hours offered 5-10 hours weekly, 9 to 5pm (M-F) eastern time

Home Based Office

 

Home office setup:

Unlimited Calling USA

High Speed Internet Connection FIOS

Fax Machine

Excel spreadsheet

 

I have 17 years of telemarketing experience I have promoted a variety of products and services. Reverse mortgages planned special event enjoyed speaking with senior citizens, ATM machine promotion and closes, lead generation, vacation gift package appointment setting, health services Medicare, dental, health insurance, set appointments for doctors to attend workshop seminars, products and service. Also knowledge of advertising sales wrote copy for Cable TV, Radio and Newspaper, ad placement and buying space and time for clients.

 

My experience as a talk show host will be a plus my voice is clear and smooth and I am not fearful of speaking on air, on the phone or in person.  I enjoy communicating and helping others achieve their successful victory in the market place. Each and every assignment is taken seriously short or long jobs or fine. Lets talk.

 

 

I am passionate about event planning, business networking, appointment setting and confirmation for sales leads.  I have great customer service skills, detail minded, able to listen, not afraid of a challenge, open to learning new concepts and able to work with others as well as to fly sole.

 

I will give you daily detailed account of calls, noted on excels spreadsheet.

You supply database

My hourly fee is $15.00 to be paid weekly by check.

Short term assignment 5 hours weekly one month run, commitment could grow into long term position.  Please only serious inquires only.

  

Please include in your contact message

Your company name

Your name

Company address

Company telephone number

Your cell phone number

What time zone

CINDERELLA CAKES

CINDERELLA CAKES

Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of chocolate, half a tumbler of any kind of jelly, and chocolate icing.  
Separate the eggs, and beat the yolks and sugar together until light. Beat the whites until light, and then beat them with yolks and sugar and grated chocolate. Next beat in the lemon juice and water, and finally the flour, in which the baking powder should be mixed. Beat for three minutes, and then pour the batter into two pans, and bake in a moderate oven for about eighteen minutes. When done, spread one sheet of cake with the jelly, and press the other sheet over it; and when cold, cut into little squares and triangular pieces. Stick a wooden toothpick into each of these pieces and dip each one into the hot icing, afterwards removing the toothpick, of course.

AMEN

CHOCOLATE SOUFFLE'

Half a pint of milk, two ounces of  Chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.
Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes. Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the double-boiler. Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool add the whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce.

BAKED CUSTARD

BAKED  CUSTARD

For five small custards use one pint of milk, two eggs, one ounce of  Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water. Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.
Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan. Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a moderate oven until firm in the center. It will take about half an hour. Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of  Chocolate.
Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil. Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and stir until cold, when it will begin to thicken. Instantly begin to stir in the whipped cream, adding half the amount at first. When all the cream has been added, dip the mould in cold water and turn the cream into it. Place in the ice-chest for an hour or more.
At serving-time dip the mould in tepid water. See that the cream will come from the sides of the mould, and turn out on a flat dish. Serve with whipped cream.

CHOCOLATE BISCUIT

Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of  Chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred.

MARBLE CAKE

 

Put one ounce of  chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing

MOCK TURTLE SOUP

Mock Turtle Soup (1880s version): “One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water, and cook five or six hours. When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin.”