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.”