Chocolate Recipes 2

Chocolate is such a general favorite with almost every one that any
dish or combination using it will not come amiss. So here are a few more
recipes.

CHOCOLATE CRULLERS

Cream two tablespoons butter and a half cup of sugar. Gradually add
the beaten yolks of three eggs and one and a half cups more of sugar,
a cup of sour milk, one teaspoon vanilla, two ounces of chocolate grated
and melted over hot water, one-third of a teaspoon of soda dissolved in
a half teaspoon of boiling water, the whites of the eggs whipped to a
stiff froth, and sufficient sifted flour to make a soft dough. Roll out,
cut into oblongs and divide each into three strips, leaving the dough
united at one end. Braid loosely, pinch the ends together, and cook until
brown in smoking-hot fat.

COCOA SPONGE CAKE

  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup cold water
  • 1/4 cup cocoa
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1 3/4 cups flour
  • 1 teaspoon 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 eggs.
Bake in rather a quick oven twenty-five or thirty minutes.

CHOCOLATE TARTS

Grate two ounces of the best French chocolate, and mix with it a pinch
of powdered cinnamon, a pinch of salt, a teaspoon of finely chopped lemon
rind, a dessertspoon of sifted sugar, and a heaping teaspoon of ground
rice. Mix a pint of cream or new milk with four well-beaten eggs, and
add the custard gradually and smoothly to the chocolate powder. Stir the
mixture over the fire for a few minutes, but be careful that the cream
does not curdle. Line the inside of a tart dish with a good light paste
or puff paste. Pour the cream when cool into it. Bake the tart in a moderate
oven about half an hour. Sufficient for five or six persons.

CHOCOLATE CAKE

  • 1 cup flour
  • 1 teaspoon baking powder
  • l cup sugar
  • Pinch of salt

Sift into a bowl. Put into a measuring-cup one teaspoon of butter, two
squares Baker’s chocolate, melted: then add two eggs, and fill cup with
milk and add to dry ingredients. Beat well. Add a teaspoon of vanilla
last. Bake in a moderate oven.

BOILED FROSTING

Take one cup of granulated sugar; boil until it threads. Then add it
to the beaten white of one egg. Beating until it is thick enough to spread.