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Sift all the dry ingredients together, rub in the butter with the tips of the
fingers. Stir in the required amount of milk. Turn out on slightly floured
board, roll or pat out the desired thickness, place close together in pan and
bake in very hot oven ten or fifteen minutes.
COCOA FUDGE
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[Illustration: COCOA FUDGE.]
1/2 a cup of milk,
3 level tablespoonfuls of butter,
2-1/2 cups of powdered sugar,
6 tablespoonfuls of Baker's Cocoa,
Pinch of salt,
1 teaspoonful of vanilla.
Mix all ingredients together but vanilla; cook, stirring constantly, until it
begins to boil, then cook slowly, stirring occasionally, eight or ten minutes,
or until it makes a firm ball when dropped in cold water. When cooked
enough, add the vanilla and beat until it seems like very cold molasses in
winter. Pour into a buttered pan; when firm, cut in squares. Great care must
be taken not to beat too much, because it cannot be poured into the pan, and
will not have a gloss on top.
Miss M.E. Robinson's Recipes
PLAIN CHOCOLATE
1 ounce or square of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan,
add the boiling water and boil three minutes, stirring once or twice, as the
chocolate is not grated. Add the milk and allow it time to heat, being
careful not to boil the milk, and keep it closely covered, as this prevents the
scum from forming. When ready to serve turn in chocolate-pitcher and
beat with Dover egg-beater until light and foamy.
COCOA DOUGHNUTS
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One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter
teaspoonful of salt, one-quarter teaspoonful of cinnamon extract
(Burnett's), two cups of flour, one-quarter cup of Baker's Breakfast Cocoa,
two teaspoonfuls of baking powder. Mix in the order given, sifting the
baking powder and cocoa with the flour. Roll to one-third an inch in
thickness, cut and fry.
COCOA SPONGE CAKE
3 eggs,
1-1/2 cups of sugar,
1/2 a cup of cold water,
1 teaspoonful of vanilla,
1-3/4 cups of flour,
1/4 a cup of Baker's Cocoa,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.
Beat yolks of eggs light, add water, vanilla and sugar; beat again
thoroughly; then add the flour, with which the baking powder, cocoa and
cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs.
Bake in a rather quick oven for twenty-five or thirty minutes.
COCOA MARBLE CAKE
1/3 a cup of butter,
1 cup of sugar,
1 egg,
1/2 a cup of milk,
1 teaspoonful of vanilla,
2 cups of flour,
2 teaspoonfuls of baking powder,
3 tablespoonfuls of Baker's Cocoa.
Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add
flour (in which is mixed the baking powder) and milk, alternately, until all
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added. To one-third of the mixture add the cocoa, and drop the white and
brown mixture in spoonfuls into small, deep pans, and bake about forty
minutes in moderate oven.
COCOA BUNS
2 tablespoonfuls of butter,
1/3 a cup of sugar,
1 egg,
1/4 a teaspoonful of salt,
1 cup of scalded milk,
2 compressed yeast cakes softened in 1/2 a cup of warm water, 1/4 a
teaspoonful of extract cinnamon,
1/2 a cup of Baker's Breakfast Cocoa,
3-1/2 to 4 cups of flour.
Mix in order given, having dough as soft as can be handled, turn onto
moulding board, roll into a square about an inch in thickness, sprinkle on
one-half cup of currants, fold the sides to meet the centre, then each end to
centre, and fold again. Roll as at first, using another one-half cup currants,
fold, roll and fold again. Place in a bowl which is set in pan of warm water,
let raise forty minutes. Shape, place in pan, let raise until doubled in size.
Bake fifteen to twenty minutes. As you take from oven, brush the top with
white of one egg beaten with one-half cup confectioners' sugar. Let stand
five minutes. Then they are ready to serve.
MRS. RORER'S CHOCOLATE CAKE
2 ounces of chocolate,
4 eggs,
1/2 a cup of milk,
1 teaspoonful of vanilla,
1/2 a cup of butter,
1-1/2 cups of sugar,
1 heaping teaspoonful of baking powder,
1-3/4 cups of flour.
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Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the
butter to a cream, add the yolks, beat again, then the milk, then the melted
chocolate and flour. Give the whole a vigorous beating. Now beat the
whites of the eggs to a stiff froth, and stir them carefully into the mixture;
add the vanilla and baking powder. Mix quickly and lightly, turn into
well-greased cake pan and bake in a moderate oven forty-five
minutes.--From Mrs. Rorer's Cook Book.
MRS. LINCOLN'S CHOCOLATE CARAMELS
One cup of molasses, half a cup of sugar, one-quarter of a pound of
chocolate cut fine, half a cup of milk, and one heaping tablespoonful of
butter. Boil all together, stirring all the time. When it hardens in cold water,
pour it into shallow pans, and as it cools cut in small squares.--From Mrs.
Lincoln's Boston Cook Book.
MISS FARMER'S CHOCOLATE NOUGAT CAKE
1/4 a cup of butter,
1-1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,
2 squares of chocolate, melted,
1/2 a cup of powdered sugar,
2/3 a cup of almonds blanched and shredded.
Cream the butter, add gradually one and one-half cups of sugar, and egg
unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted
with baking powder, and vanilla. To melted chocolate add one-third a cup
of powdered sugar, place on range, add gradually remaining milk, and cook
until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty
minutes in round layer-cake pans. Put between layers and on top of cake
White Mountain Cream sprinkled with almonds.--_From Boston Cooking
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School Cook Book--Fannie Merritt Farmer._
MRS. ARMSTRONG'S CHOCOLATE PUDDING
Soften three cups of stale bread in an equal quantity of milk. 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
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