Miss Farmer'S Chocolate Nougat Cake

Miss Farmer'S Chocolate Nougat Cake

Ingredients:
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.

Directions:
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
43
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
a gill of hot milk and the soaked gelatine, and stir until the gelatine is
dissolved. Sprinkle a generous half cupful of powdered sugar over the
cream. Now add the chocolate and gelatine mixture and stir gently until it
begins to thicken. Line a quart charlotte mould with lady fingers, and when
the cream is so thick that it will just pour, turn it gently into the mould.
Place the charlotte in a cold place for an hour or more, and at serving time
turn out on a flat dish.−−Mrs. Helen Armstrong.
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.
44