By Miss Parloa
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Extra resources for Chocolate and Cocoa Recipes and Home Mad
HILL'S CHOCOLATE PUFFS Stir a cupful of flour into a cupful of water and half a cupful of butter, boiling together; remove from fire, beat in an ounce of melted chocolate, and, one at a time, three large eggs. Shape with forcing bag and rose tube. Bake, cut off the tops and put into each cake a tablespoonful of strawberry preserves. −−Janet McKenzie Hill−−Ladies' Home Journal. 46 MISS FARMER'S CHOCOLATE CREAM CANDY 2 cups of sugar, 2/3 a cup of milk, 1 tablespoonful of butter, 2 squares of chocolate, 1 teaspoonful of vanilla.
Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and the cocoa, which have been thoroughly mixed together. Remove from the fire, add the cinnamon and vanilla, and pour slowly over the stiffly beaten whites of eggs. Pour at once into a pudding mould, and put away in a cold place to harden. −−Mabel Richards Dulon. CHOCOLATE FUDGE WITH FRUIT Two cups of sugar, one−half cup of milk, one−half cup of molasses, one−half cup of butter; mix all together and boil seven minutes; add one−half cup of Baker's Chocolate and boil seven minutes longer.
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. ] 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.