By Miss Parloa
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Extra resources for Chocolate and Cocoa Recipes and Home Mad
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. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well; add half a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped cream.
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.
Add this to the butter, and after it has been brought to a boil continue boiling for two and one−half minutes, stirring rapidly. Then add two squares of Baker's Premium No. 1 Chocolate, scraped fine. 56 Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire, add one and one−half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and set in a cool place. ] Heat two cups of granulated sugar and one cup of rich milk (cream is better).
Chocolate and Cocoa Recipes and Home Mad by Miss Parloa