Free Recipes

Chocolate is such a general favorite with almost every one that any
dish or combination using it will not come amiss.

Chocolate is the finely ground powder from the kernels of the cocoa tree,
mixed to a stiff paste with sugar, and sometimes flavored with vanilla.
It is the most nutritious and convenient form of cocoa; a small cake of
it will satisfy hunger. It is a very good lunch for travelers. Chocolate
does not produce the injurious effects which render tea and coffee objectionable,
and is far better for children and working people.

CHOCOLATE PIE

Take a pint of milk, a pinch of salt, and a half cup of butter; put
on to boil. Add a half cup of grated chocolate, a half cup of sugar, well
mixed with a quarter of a cup of flour; cook until smooth. Flavor with
vanilla and bake in a bottom crust. Cover with whipped cream. This makes
a good-sized pie. Chocolate sauce, to serve with ice cream or as a pudding
sauce, is delicious. Mix well a half cup each of grated chocolate and
sugar, add a half cup of cream, and heat slowly until well blended.

CHOCOLATE

Put one square of Baker’s chocolate, two table-spoons of hot water,
and a pinch of salt in a small saucepan, and boil until it is smooth,
stirring constantly. Add gradually one pint of boiling water, and when
ready to serve add one pint of hot milk. Use all milk and two squares
of chocolate, if liked richer; or thicken with one teaspoon of corn-starch
wet in a little cold water, and boil five minutes before adding the milk.

CHOCOLATE GELATIN

1 pint milk, 1 pint cream, A half cup sugar, A half box gelatin, Two
ounces chocolate, 1 teaspoon vanilla.

Cover the gelatin with a half cup of cold water and let soak for half
an hour. Put the milk over the fire, adding sugar and chocolate, then
the gelatin. Take from the fire, add the vanilla, and fold in the whipped
cream when it is cool. Set away to chill in a mold.

CHOCOLATE FILLING

This is a most delicious filling or frosting for a plain chocolate cake.
Take a cup of sugar, five tablespoons of cream, one egg beaten, and two
squares of chocolate. Cook in a double boiler for an hour. Then beat and
when thick enough pot on the cake.

CHOCOLATE ROLL

1 cup sugar, 4 eggs, 1 teaspoon cream tartar, 1/2 teaspoon soda, 1 cup
sifted flour.

For Filling: 1 square Baker’s chocolate, 1/2 cup milk, 1/2 cup granulated
sugar.

Boil until right consistency; add one teaspoon vanilla; spread and roll.

CHOCOLATE SANDWICHES

Slightly butter thin slices of white bread; trim off the crusts. Melt
a small piece of butter and grate into it the bitter chocolate, sweetened
to taste with granulated sugar. Take from the fire and cool. Moisten with
a little cream, if the filling is too thick to spread between the slices
of bread.