Food recipes
Housekeeping."_
Housekeeping."_
Ingredients:
1/2 a teaspoonful of vanilla,
1/2 a cup of sugar,
2 level tablespoonfuls of cornstarch,
1/2 a teaspoonful of cinnamon,
3 tablespoonfuls of cocoa.
Directions:
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. Serve with plain cream.−−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. Then add
two tablespoonfuls of figs, two tablespoonfuls of raisins, one−half a cup of
English walnuts and one teaspoonful of vanilla.
CHOCOLATE MACAROONS
Stir to a paste whites of seven eggs, three−fourths a pound of sifted sugar,
one−half a pound of almonds pounded very fine, and two ounces of grated
Baker's Chocolate. Have ready wafer paper cut round, on which lay pieces
of the mixture rolled to fit the wafer. Press one−half a blanched almond on
each macaroon and bake in a moderate oven.
PETITS FOUR
Bake a simple, light sponge cake in a shallow biscuit tin or dripping pan,
and when cold turn out on the moulding board and cut into small dominoes
or diamonds. They should be about an inch in depth. Split each one and
48
spread jelly or frosting between the layers, then ice tops and sides with
different tinted icings, pale green flavored with pistachio, pale pink with
rose, yellow with orange, white with almond. Little domino cakes are also
pretty. Ice the cakes on top and sides with white icing, then when hard put
on a second layer of chocolate, using _Walter Baker & Co.'s Unsweetened
Chocolate_ and made as for layer cake, dipping the brush in the melted
chocolate to make the spots.
Candied violets, bits of citron cut in fancy shapes, candied cherries and
angelica may all be utilized in making pretty designs in
decoration.−−American Housekeeper.
POTATO CAKE
Two cups of white sugar, one cup of butter, one cup of hot mashed
potatoes, one cup of chopped walnuts, half a cup of sweet milk, two cups of
flour, four eggs well beaten, five teaspoonfuls of melted chocolate, one
tablespoonful each of cloves, cinnamon and nutmeg, two teaspoonfuls of
baking powder. Bake in layers and use marshmallow filling.
Ingredients:
1/2 a teaspoonful of vanilla,
1/2 a cup of sugar,
2 level tablespoonfuls of cornstarch,
1/2 a teaspoonful of cinnamon,
3 tablespoonfuls of cocoa.
Directions:
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. Serve with plain cream.−−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. Then add
two tablespoonfuls of figs, two tablespoonfuls of raisins, one−half a cup of
English walnuts and one teaspoonful of vanilla.
CHOCOLATE MACAROONS
Stir to a paste whites of seven eggs, three−fourths a pound of sifted sugar,
one−half a pound of almonds pounded very fine, and two ounces of grated
Baker's Chocolate. Have ready wafer paper cut round, on which lay pieces
of the mixture rolled to fit the wafer. Press one−half a blanched almond on
each macaroon and bake in a moderate oven.
PETITS FOUR
Bake a simple, light sponge cake in a shallow biscuit tin or dripping pan,
and when cold turn out on the moulding board and cut into small dominoes
or diamonds. They should be about an inch in depth. Split each one and
48
spread jelly or frosting between the layers, then ice tops and sides with
different tinted icings, pale green flavored with pistachio, pale pink with
rose, yellow with orange, white with almond. Little domino cakes are also
pretty. Ice the cakes on top and sides with white icing, then when hard put
on a second layer of chocolate, using _Walter Baker & Co.'s Unsweetened
Chocolate_ and made as for layer cake, dipping the brush in the melted
chocolate to make the spots.
Candied violets, bits of citron cut in fancy shapes, candied cherries and
angelica may all be utilized in making pretty designs in
decoration.−−American Housekeeper.
POTATO CAKE
Two cups of white sugar, one cup of butter, one cup of hot mashed
potatoes, one cup of chopped walnuts, half a cup of sweet milk, two cups of
flour, four eggs well beaten, five teaspoonfuls of melted chocolate, one
tablespoonful each of cloves, cinnamon and nutmeg, two teaspoonfuls of
baking powder. Bake in layers and use marshmallow filling.
Printed from https://recipe.bluelayer.org/recipe/65348/housekeeping